Fast Recipes

Caesar salad

Australian Gourmet Traveller fast recipe for Caesar salad

By Kate Tait
  • Serves 6


  • 250 gm piece flat pancetta or smoked bacon, cut into lardons
  • 3 slices sourdough bread, crusts removed, cut into 2cm pieces
  • 3 baby cos lettuces, leaves separated
  • 150 gm parmesan, shaved using a vegetable peeler
  • 6 drained anchovy fillets, halved lengthways
Caesar dressing
  • 1 clove of garlic, finely chopped
  • 2 egg yolks
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 4 drained anchovy fillets
  • 3 tsp Worcestershire sauce
  • 1 cup olive oil


  • 1
    For caesar dressing, process garlic, 1 tsp of sea salt, yolks, vinegar, mustard, anchovies and Worcestershire sauce using a food processor until combined. With motor running, add olive oil in a slow steady stream until dressing is thick, then season to taste with a pinch of sugar, sea salt and freshly ground black pepper.
  • 2
    Fry pancetta pieces in a large frying pan over high heat until crisp and golden, then, using a slotted spoon, transfer to an absorbent paper-lined plate. Add bread to pan and fry in the pancetta fat until golden, then transfer to plate with pancetta.
  • 3
    Place lettuce leaves, parmesan and enough dressing to coat in a large bowl and toss well to combine. Divide among serving bowls and scatter with pancetta and croûtons and top with anchovies. Serve immediately.