Fast Recipes

Caesar salad

A classic take on a perennial favourite.

By Lisa Featherby
  • Serves 4
Caesar salad
Caesar salad

A classic take on a perennial favourite.


  • 4 eggs, at room temperature
  • 60 ml lemon juice (¼ cup)
  • 4 anchovy fillets (or to taste), plus extra to serve
  • 2 garlic cloves, finely chopped
  • 1 tsp worcestershire sauce
  • 125 ml olive oil (½ cup)
  • 50 gm finely grated parmesan, plus extra to serve
  • 2 each baby cos and baby red cos, leaves separated
Garlic croûtons
  • ½ day-old baguette, thinly sliced
  • 100 ml olive oil
  • 3 garlic cloves, halved


  • 1
    Preheat oven to 170C. Place eggs in a large heatproof bowl, cover completely with boiling water and stand until coddled (15 minutes). Drain, then briefly refresh under cold running water. Peel, then transfer yolks to a food processor (discard whites and shells). Add lemon juice, anchovy, garlic and Worcestershire and process to combine. With motor running, add oil in a thin steady stream until emulsified, season to taste, stir through parmesan and set aside. Makes 400ml.
  • 2
    For garlic croûtons, brush baguette slices with oil, place on an oven tray, bake, turning once, until golden and crisp (8-12 minutes), then rub with cut side of garlic.
  • 3
    Meanwhile, scatter cos leaves over a serving platter, drizzle with dressing, scatter over parmesan, anchovies and croûtons and serve.
  • Author: Lisa Featherby