Today we’re talking about one of my all-time favourite salads: Caesar salad. It’s the perfect combination of tangy, creamy, and crunchy, and even better with tasty rye croutons!
Looking to make this salad for dinner? Try pairing it with an amazing Grilled Halloumi Burger!
Would you like to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Caesar salad
So, let’s start with the history of Caesar salad. It was invented in the 1920s by an Italian-American restaurateur named Caesar Cardini. He owned a restaurant in Tijuana, Mexico, where he catered to Americans who wanted to bypass the Prohibition laws in the US.
Legend has it that on a busy Fourth of July weekend, Cardini ran out of ingredients and threw together what he had left to make the salad. The salad was a hit, and the rest is history!
The taste is built of a lovely tang and a hit of garlic that is perfect alongside fresh salad leaves and croutons. But the combination of flavour is too good to leave just for salads, which is why I made lovely Chicken Caesar Crostini as a one-bit appetizer!
Traditional Caesar dressing uses anchovies and Parmesan cheese, the latter is made using animal rennet. If you want to keep this salad strictly vegetarian, try using vegan Worcestershire sauce and vegetarian hard cheese instead. Same iconic taste, no animals in sight!
Rye croutons
Crunchy, crispy, and oh-so-delicious, croutons are the perfect addition to any salad. Not only do they add texture, but they also bring a depth of flavour to an otherwise boring bowl of greens.
The texture of croutons is a great contrast to the soft, leafy greens, which can be monotonous in texture. Additionally, croutons help to bulk up a salad, making it more filling and satisfying.
Moreover, croutons are a great way to add flavour to a salad. They come in a variety of flavours, from classic garlic and herb to spicy chili and tangy lemon.
Adding croutons to a salad is like adding a seasoning that enhances the overall taste of the dish. They’re also a great way to use up stale bread, so you can reduce food waste and save money at the same time.
Although croutons made from almost any bread will work in this caesar salad, I love the extra punch that rye bread brings. Because rye bread has plenty of his own taste, not a lot of flavouring needs to be added. Just olive oil, garlic salt and dried basil did the trick.
Recipe tips and notes
- The recipe for Caesar salad dressing will make approximately 250ml/1 cup.
- The salad will taste the best if the dressing evenly coats the lettuce. I find this easiest to accomplish by making the salad in a large bowl to give plenty of space for tossing the salad until it is ready to serve.
- Fresh lemon juice will bring the right amount of zing to the Caesar dressing. I try to avoid the pre-squeezed kind because I find it to be dull and almost synthetic in flavour.
- A simple Caesar salad is plenty for a light lunch or side dish. But if you want a more filling meal, try adding protein like chicken, salmon, chickpeas or grilled tofu.
- When making rye croutons, make sure they are dry all the way through. If you have a soft center, the croutons will turn out hard rather than crisp one cooled.
Serving suggestions
This salad is great on its own as a light lunch or dinner. You can also serve it as a side dish with some grilled meat or a burger. And if you’re feeling fancy, you can add some roasted cherry tomatoes or grilled corn to the salad for some extra flavour.
To make it more filling, add a protein like chicken, fish or tofu. And bacon bits can add a salty hit, which is why they are so often served with Caesar salads.
Storage and leftovers
A dressed salad is not going to improve if it spends time in the fridge, so always best to eat this fresh. But of course no one wants to waste food, so keep any leftovers for up to 4 days in the refrigerator.
The dressing will keep a bit longer, up to a week. I store mine in a mason jar and give it a shake to recombine the ingredients if needed. You may find it has a bolder taste as it is stored as the ingredients – especially garlic – have more chance to meld.
So there you have it, folks, your new favourite recipe for a Caesar salad. Give it a try and let me know what you think!
More salad recipes
- Chickpea Tuna Salad
- Traditional Salad Nicoise
- Fingerling Potato Salad with Green Goddess Dressing
- Israeli Salad with Lemon Garlic Tahini Dressing
Caesar Salad with Rye Croutons
Ingredients
- 1 head romaine lettuce
For the croutons
- 2 slices rye bread approximately 150g/5oz
- 1 tbsp This is an affiliate link.olive oil
- ¼ tsp garlic salt
- ¼ tsp dried basil
For the dressing
- 1 egg yolk
- 2 tbsp lemon juice
- 1 clove garlic
- 1 tbsp This is an affiliate link.Worcestershire sauce
- 65ml / ¼ cup This is an affiliate link.olive oil
- 3 tbsp This is an affiliate link.Parmesan cheese
- Salt to taste
Instructions
- Cut the bread into pieces approximately 2cm/3/4 inch in size and toss with the olive oil, garlic salt and dried basil. Bake at 350 for 20 minutes (give them a stir halfway through) or until they are no longer soft inside otherwise they will taste hard instead of crispy when cooled.
- Add the egg yolk, lemon juice, minced garlic, Worcestershire sauce, olive oil, grated hard cheese and salt to a blender or food processor. Blend until smooth. Taste and add more salt if needed.
- Cut or tear the romain lettuce into bite-sized pieces and add to a large bowl. Add the Caesar dressing to the lettuce and toss well to completely coat the lettuce. Sprinkle the croutons on top and serve.
Leave a Reply