Original Caesar Salad


  • 2 large heads of Romaine lettuce
  • 3-5 cloves garlic
  • 1 can (56g) anchovy fillets
  • 3 egg yolks
  • 1/4 teaspoon freshly ground pepper
  • 1/2 tablespoon Maggi sauce
  • 1/4 tablespoon Worcestershire sauce
  • 1/4 cup (60 ml) lime juice
  • 1 cup (250ml) + 2 tablespoons olive oil
  • 1/3 cup (45g) grated Parmesan cheese
  • 12 slices of baguette (hard bread roll)
Caesars Salad Caesars Salad


1. Remove the outer leaves from lettuce, use only tender centers. Rinse the lettuce, drain and set aside.

2. Mash the garlic in a mortar. Place the anchovies in a large bowl and finely shred with a fork. Add the garlic and mix together. Whisk in the egg yolks, then the pepper, Maggi sauce, Worcestershire sauce. Stir well and add the limejuice. The mixture should be pale yellow in color.

3. Add the cup of olive oil in a thin rain stream while whisking constantly. Add 2 tablespoons of the Parmesan cheese.

4. Heat the remaining oil in a skillet, add the bread slices and fry briefly.

5. Arrange lettuce leaves on a plate and drizzle the dressing on top, place two slices of bread on each salad and sprinkle with Parmesan cheese.

Serves: 6


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Amanda Greenwood.