The classic caesar

The classic caesar

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  • 4
  • Easy
  • Pescatarian
  • 10 minutes
  • 5 minutes


  • 2 T olive oil
  • 1 French loaf, sliced into very thin rounds
  • 200 g curly endive
  • Parmesan shavings, to garnish
  • For the dressing
  • 2 free-range egg yolks
  • 6 anchovy fillets, diced
  • 2 cloves garlic, diced
  • ¼ cup canola oil
  • ¼ cup extra virgin olive oil
  • sea salt and freshly ground black pepper

Cooking Instructions

In a nonstick frying pan over a high heat, fry the pancetta cubes until crisp.

In a separate pan, heat the olive oil and lightly toast the French-loaf slices.

In a salad bowl, toss the endive, fried pancetta and croutons (reserve a few for serving) with the dressing. Garnish with the Parmesan shavings and serve with extra croutons on the side.

To make the dressing: Combine the egg yolks with the lemon juice, anchovy pieces and garlic. Add the canola and olive oils in a slow, steady stream, whisking all the while, until a thick emulsion forms. Season to taste.

Cook’s notes: For a pocket-friendly alternative, substitute the pancetta with crispy fried bacon. Add pan-fried chicken breasts to add substance to the salad.


TASTE’s take:

While its specific origins remain hotly contested, most sources credit the salad to Italian-born Mexican chef, Caesar Cardini, who is supposed to have invented the dish in 1924 (apparently making do with what was to hand after an unforeseen Fourth-of-July rush depleted kitchen supplies).

TASTE Recipe by: TASTE
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