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Aletta Lintvelt, food24 blogger, shares her recipe for Caesar Salad.

Caesar Salad
with extras


  • 15 ml lemon juice or red wine vinegar
  • 8 - 12 anchovy fillets
  • 30 ml Dijon mustard
  • 1 clove garlic, finely crushed
  • 1 egg
  • 90 ml light olive oil
  • 65 g Parmesan cheese, finely grated
  • Maldon salt and milled black pepper
  • 250 – 400 ml baked croutons
  • cos lettuce leaves, torn into smaller pieces
  • Parmesan shavings
  • lemon wedges, to serve

Chef's hint: Aletta’s hint: Add delicious “optional extras” like grilled chicken breasts, grilled bacon rashers and poached eggs. Read Aletta’s blog:


Process together the lemon juice or vinegar, 2 anchovy fillets, mustard, garlic and egg. Adding the oil in a thin stream, whisk or blend until the dressing is emulsified and thickened. Stir in the grated Parmesan and season to taste.

Place the croutons in a large bowl and add a 1/3rd of the dressing. Toss well then add the lettuce leaves and another 1/3rd of the dressing, tossing well again. Finally, top with the remaining anchovies and any extras that you feel like using. Drizzle with the remaining dressing, add one or more the ‘extras’ below, sprinkle with Parmesan shavings and serve at once. Pass around the lemon wedges and salt and pepper mills.

Serves 4 - 6