Classic caesar salad

In just 20 minutes you can whip up a classic caesar salad. This dish originates from Mexico and can be found in virtually every restaurant these days.

20 minutes 2 people Lunch
Classic caesar salad


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  • 2 eggs
  • 1/2 lemon
  • A small amount of parsley
  • 2 x small little gem lettuce
  • 150 gram parmesan cheese
  • 4 slices of bread
  • 1 teaspoon Dijon (French) mustard
  • 4 anchovy fillet
  • 3 cloves of garlic
  • 150 ml olive oil + extra
  • Salt and pepper
Classic caesar salad ingredients
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Kitchen equipment

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  • Small pan
  • Chefs knife
  • Cutting board
  • Blender
  • Salad spinner or clean kitchen towel
  • Little spoon
  • Spatula
  • Paper kitchen towels
  • Medium-sized skillet
  • vegetable peeler


20 minutes 2 people Lunch

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Preparation -- 10 minutes

RINSE the two little gem lettuces, remove their roots and dry the leaves using a salad spinner or a clean kitchen towel. Set aside. GRATE about 80 grams of parmesan cheese and set aside.

FILL the small pan with water and bring it to a boil. BOIL the eggs for two minutes, giving it just enough time to let the egg whites solidify. REMOVE the pan from the stove and stop it from cooking further by putting the pan under cold, running water.

REMOVE the egg from its shell using a little spoon. PEEL 2 cloves of garlic and add into your blender along with the eggs, juice from 1/2 lemon, parsley, Dijon mustard, and anchovy. BLEND the ingredients for about 3 minutes while gently drizzling 1.5 dl (0.63 cups) olive oil into the mixture.

ADD about 80 grams of grated parmesan cheese and season the dressing with some salt and pepper. 

Classic caesar salad
Classic caesar salad

Finishing up the classic caesar salad -- 10 minutes

PEEL the remaining clove of garlic and slice into rough chunks. SLICE off the crusts from the bread, then slice the bread into small squares. HEAT up some olive oil in the medium-sized skillet. 

ADD in the chunks of garlic and cook for 2 minutes. REMOVE the garlic and add in the pieces of bread. COOK until crisp, while turning them around every now and then using a spatula.

REMOVE from the pan and remove excess olive oil by placing the bread on a few layers of paper kitchen towel. RIP the salad into bite-sized chunks and slice off thin, long strips of parmesan cheese.

DIVIDE lettuce leaves over two plates, add dressing, and toss well. Add the garlic bread, parmesan cheese, and optionally more anchovy fillet to your liking.

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