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

200 calories per serving 


4 anchovy fillets, finely chopped   16 g
  paper towels    
1/3 cup olive oil   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
1/4 tsp Tabasco sauce   1.25 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 Romaine lettuce, torn into bite-size pieces   550 g


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 Tabasco 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. Wash the romaine lettuce, spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces, then put them in a salad bowl. Pour the dressing over the salad, then toss until well combined. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (170g)


% DV*

* DV = Daily Value




18 g

28 %

Saturated 3.5 g
+ Trans 0 g

17 %


115 mg


250 mg

10 %


5 g

2 %


3 g

11 %


2 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: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info


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

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | Diabetes-friendly | Halal | Kosher | Mexican

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