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

250 calories per serving 


2 slices bread, whole wheat, for the croutons   70 g
1 tbsp olive oil, for the croutons   15 mL
  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
5 drops Tabasco sauce   0.63 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
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. In a small saucepan, heat one tablespoon of olive oil over moderately low heat. Add the crushed garlic. Cook 2-3 min until softened, then set aside.
  2. 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.
  3. In a bowl, whisk together the yolks, mustard, vinegar, grated Parmesan cheese, and Tabasco sauce. Add the remaining olive oil in a stream, whisking, until the dressing is emulsified. Add the garlic, then season with salt and pepper to taste. Set aside.

Dress the salad:

  1. Wash the romaine lettuce, spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
  2. In a salad bowl, toss the romaine with the croutons and the dressing until the salad is well combined. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (190g)


% DV*

* DV = Daily Value




21 g

32 %

Saturated 3.5 g
+ Trans 0 g

19 %


110 mg


190 mg

8 %


13 g

4 %


4 g

16 %


5 g


6 g

Vitamin A

100 %

Vitamin C

50 %


10 %


15 %

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

More info

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

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