This much loved fave summer recipe is on repeat in our home and that’s this awesomely Quick Caesar Salad. This is the cheats version but one that will have the most seasoned salad lover will never know that it’s a quick version at all.
The idea of making home made croutons and the creamy caesar dressing used to make me go...”oh no it’s too much work”, but after trialing this recipe it’s been an absoulute winner. If it’s not quick and easy why make a homemade caesar salad anyways I’m thinking!
This salad is almost a main dish in itself but paired with these Easy Satay Chicken Sticks you’re going to be the dinner queen for sure.
Why You’ll Love This Recipe
I used to think creating the traditional Caesar Salad was just too hard. But after coming across this quick recipe for the famous Caesar Salad it’s totally changed my mind. The best part is because it’s all broken down into simple steps. You can use your time twice. While the crunchy croutons are cooking you can be whipping up the classic caesar salad dressing and save time. .
It’s one of those salads that while one thing is cooking you can do the other to cut the time in half.
Cooking the bacon and bread croutons on a tray (with parchment paper…save on wahing up) in the oven is a game changer. No need to do them in the frypan anymore. I’m totally a convert with this traybake method.
I usually have all the ingredients on hand at home and can whip it up easy enough and get it on the table in no time. You can even boil the eggs the day before and have them ready to go in the fridge.
Recipe Ingredients for Caesar Salad
“You’ll need the following ingredients to make this amazing Easy Caesar Salad Recipe
Cos Lettuce – little gem lettuce or normal sized leaf variety. I like the smaller cos lettuce as it saves time on chopping (remember we want to keep this as labor free as possible)
Boiled Eggs – 4 – 6 depending on the size of the eggs. Cut into quarters makes them more shareable
Bacon – chopped into small pieces
Bread cubes – any kind is fine. I love to use ordinary wholemal bread or bread rolls, cut into chunky 1-2 cm size squares
Parmesan Cheese – some slither’s for the top of the salad.
Olive Oil – drizzled over the cubed bread to make them super duper crunchy
Homemade Caesar Dressing
(I make the dressing in my thermomix but an immersian blender atatched to the bowl with the cutting blade will work fine too. (make sure you crush the garlic first before adding)
Mayonnaise – full fat or low fat mayonnaise will do fine. I’ve used vegan mayo and it was lovely
Garlic – freshly crushed is best but you can omit this if you don’t like it. (more on how to blanch garlic in recipe notes to lessen the raw taste)
Dijon Mustard – just a little. 1 tsp
Anchovy Paste – so much easier than the normal whole anchovies
Worcestershire Sauce – just adds right amount of flavour to the dressing
Parmesan Cheese – fresh and finely grated. You can buy already grated to make it even quicker.
Salt & Black Pepper – just a pinch of salt at first. The parmesan cheese often has a slaty flavour.
Honey – (optional) even though it’s not a normal ingredient I do like that tiny bit of sweetness and gives it something something to this homemade dressing..
Ingredient Notes
Garlic Blanching – while garlic is one of the main components in this Caesar dressing recipe, it can be a bit overpowering. Use one clove instead of two.
GARLIC BLANCHING TECHNIQUE: Blanching your garlic will still give the dressing it’s flavour but on a much milder level. Peel your cloves. cut in half and cut out the core (usually darker in colour and possibly green). Pop into a ceramic cup and pour boiling water and leave for 10 mins. Pour out the water, repeat another time with the same clove and then crush or chop as normal.
How to make this Quick Caesar Salad STEP BY STEP
- Wash and spin your cos lettuce and lay into the bowl. (the salad spinner is a game changer) Cut up your bacon and bread, pop into a bowl, drizzle with olive oil and mix together. It’s easier done in a large bowl.
2. Scatter bacon and bread onto a baking sheet lined with baking paper and pop into a 180 degree oven until golden brown and crunchy. (won’t take long) Usually around 15 mins. Turn over halfway during cooking.
3. For the Dressing – add all the Caesar dressing ingredients into a food processor (except the grated parmesan) or mix by hand until nice and creamy. Add the parmesan at the end and mix again by hand.
4.Add the croutons, bacon and nestle the boiled eggs on top of the cos lettuce. Drizzle the creamy dressing over the top and eat ASAP or let everyone drizzle their own Caesar dressing themselves. Add plenty of shaved parmesan cheese on top to make it the best caesar salad ever!
Recipe Tips
if you have any leftover dressing use it on whatever you want as it’s too good to waste and of course so yumm.
Boil the eggs ahead of time. They are lovely when the eggs are still a tiny bit soft. if you have some eggs with a little runny egg yolk it makes the salad even more delish. (no runny whites though).
Storage
If you are eating the salad later in the day, store in an airtight container leave the assembling until just before eating to stay as crispy as possible.
Dressing will keep usually for at least a week in the fridge covered.
Additions and Substitutions
Lettuce – Swap out the lettuce for something different like iceberg if you prefer. Crisp romaine lettuce is my preference as it stays firm for longer.
Chicken – will give added protein and make this a super scrumptious meal. Use rotisserie chicken and make this recipe a main course.
Avocado – who can resist that soft delicate addition. I can’t!
Vegan Mayo – I know that this isn’t a vegan recipe hence the bacon and eggs but this Caesar dressing works really well if you want to use vegan mayo and can purchase is at most supermarkets easily.
FAQ
Q. Can I use normal anchovies? Yes for sure. I’d mix them in a food processor to make sure they are nicely blended through. No chunky bits.
Q. What bowl is best for serving home made Caesar Salad? I personally like a flatter shallow bowl as it makes it easier to serve and presentation is pretty special.
Q. Is this low calorie? This may not be a low calorie salad (even though it’s fantastic) and you might like something lighter then our Quick Cucumber Salad with Asian Dressing is a hit too.
Want to try some of our other super easy salad recipes?
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Recipe Card
Easy Caesar Salad
Equipment
- Food Processor optional
- Sheet Tray
- Cutting board
Ingredients
- 2 Cos Lettuce chopped chunkily
- 2 tbsp olive oil
- 2 cups bread cut into 1-2 cm cubes
- 3 rashers bacon chopped
- 4 boiled eggs a little soft if you like
- 2 shallots chopped finely or chives
Caesar Dressing Ingredients
- 1 cup mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp anchovy paste or capers if you prefer
- 1 tsp Dijon mustard
- 2 tabs lemon juice freshly squeezed is best
- salt and pepper
- ½ cup parmesan grated
Instructions
- Boil eggs to how you like them. Soft or hard boiled, pop into cold water for 5 minutes to cool. Peel and cut into quarters.
- Into a bowl add the cubed cut bread and chopped bacon, drizzle with olive oil and mix thoroughly. Scatter onto a baking tray lined with baking paper and into a 180 degree oven until nice and crunchy. Cook for 15 to 20 minutes turning half way through.
- Wash lettuce and drain or pop into a salad spinner.
- Place the dressing ingredients (except parmesan) into a food processor and blend. Add the parmesan after and mix well.
- Combine your chopped lettuce quartered boiled eggs into a bowl. Sprinkle the croutons and bacon over the top. Pour over dressing and sprinkle with some shaved parmesan cheese.
