Classic Caesar Salad

caesar salad

Full disclosure, what you’re about to read is a complete first world problem…one of my big challenges is balancing my desire to be a domestic goddess with the reality of a 50-60 hour work week.  I wish I could come home from work and feel energized to cook something elaborate and still get it on the table before the sunrises again. This doesn’t even include the washing up afterwards! The times where I have managed to pull off something slightly more elaborate than the basics always included serious pre-planning, grocery shopping, and extra caffeine right around 5 or 6 o’clock. 

I have such a new found appreciation and understanding of what an incredible feat it was for my Mom to put delicious meals on the table night after night.  Fortunately she’s starting to fill me in on some of the tips of the trade and insider secrets.  This one is “make double batches”.  There was always a quart sized mason jar of this caesar salad dressing sitting in the fridge ready to top over some quickly chopped up lettuce and rotisserie chicken.  No need to pull the cook book down from the shelf either – this recipe has been taped to the inside of our cupboard door for as long as I can remember.  It is an absolute family staple.

caesar salad dressing joy of cooking

You’ll find this version is a bit different from the creamy mayonnaise based version you tend to find at restaurants. It is taken directly from the 1973 edition of the Joy of Cooking and is more garlic and lemon infused!


Classic Caesar Salad
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For the dressing
  1. 1 Clove garlic, minced
  2. 1/2 cup olive oil
  3. 1 1/2 tsp salt
  4. 1/4 tsp dry mustard
  5. 1 Tbs anchovy paste
  6. 3 Tbs wine vinegar
  7. Juice 1 lemon
  8. 1 Coddled egg (boil it for 90 seconds)
To top the salad
  1. 1 Small Ciabatta loaf or other crusty bread
  2. 2 Tbs Olive Oil
  3. 2-3 Tbs shaved parmesan
  4. 1 Head Romain Lettuce, washed and ripped into bite size pieces
For the dressing
  1. Combine all ingredients into a large jug and shake to combine.
For the toppings
  1. Heat the oven to 200C. Tear the bread into bite size pieces. Toss in a bowl with olive oil until they are evenly coated. Spread out on a cooking sheet and bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
  2. Toss the lettuce with the dressing, chicken, parmesan and croutons. Serve and enjoy!
Adapted from The Joy of Cooking - 1973
Adapted from The Joy of Cooking - 1973