Caesar Salad

Caesar Salad

The main ingredients of the Caesar salad are: romaine lettuce, garlic vinaigrette, egg, anchovies, croutons, and Parmesan cheese.

The salad's creation is attributed to an Italian restaurateur in Mexico - Cesare Cardini of Tijuana one holiday weekend in 1924. He supposedly ran short of supplies and concocted this salad from leftovers.

4 servings
Preparation 15 min
Cooking 15 min

280 calories per serving 


2 slices bread, whole wheat, for the croutons   70 g
1 tbsp olive oil, for the croutons   15 mL
4 anchovy fillets, minced   16 g
  paper towels    
1/3 cup olive oil, for the dressing   85 mL
2 cloves garlic, crushed    
2 egg yolks    
2 tsp Dijon mustard   10 mL
2 tbsp wine vinegar   30 mL
4 tbsp Parmesan cheese, grated   12 g
1 tsp Worcestershire sauce   5 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 slices bacon, chopped   40 g
1 Romaine lettuce, torn into bite-size pieces   550 g


Make the croutons:

  1. Preheat the oven to 175°C/350°F. Oil a baking sheet (with about 1 teaspoon of oil per serving). Lay the bread cubes on the sheet and coat them thoroughly with olive oil. Bake in the middle of the oven until golden, about 10 min. Set aside.

Make the dressing:

  1. Drain the anchovy fillets, pat dry on a paper towel, then mince.
  2. In a small saucepan, heat one tablespoon of olive oil over moderately low heat. Add the crushed garlic. Cook 2-3 min until softened. Add the minced anchovies, stirring and mashing 1 min to form a paste. Set aside.
  3. Separate the egg yolks from the whites. Set aside the whites in a jar in the refrigerator or freezer for future use in another recipe.
  4. In a bowl, whisk together the yolks, mustard, vinegar, grated Parmesan cheese, and Worcestershire sauce. Add the remaining olive oil in a stream, whisking, until the dressing is emulsified. Add the garlic and anchovy paste. Add salt and pepper to taste. Set aside.

Dress the salad:

  1. In a nonstick pan, fry the chopped bacon until crisp. Set the bacon aside on a paper towel to absorb the excess fat.
  2. Wash the romaine lettuce, spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
  3. In a salad bowl, toss the romaine with the croutons, the bacon bits, and the dressing until the salad is well combined. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (190g)


% DV*

* DV = Daily Value




22 g

34 %

Saturated 4 g
+ Trans 0 g

21 %


115 mg


430 mg

18 %


13 g

4 %


4 g

16 %


5 g


8 g

Vitamin A

100 %

Vitamin C

50 %


10 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Zinc
Good source of :
Iron, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B12
Excellent source of :
Folacin, Manganese, Selenium, Vitamin A, Vitamin C, Vitamin E, Vitamin K

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | High Iron | Mexican

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