Growing Chefs! Ontario Caesar Salad

Caesar Salad

Hail the mighty Caesar! This salad wasn’t actually named after the Roman general, but rather after Caesar Cardini, who invented the salad at one of his restaurants in Mexico. This classic salad appears on menus across the world, and for good reason: it’s delicious!”
Serves 4-6


2 tablespoons olive oil1/4 loaf of bread, cut into 2 centimeter cubes salt to taste pepper to taste


1 garlic clove, minced2 anchovy fillets, minced1 tablespoon lemon juice1/2 teaspoon dijon mustard1 egg yolk1/2 olive oil


1 head of Romaine, washed and torn1 Caesar dressing recipe1 Crouton recipe1/2 cup Parmesan, grated
Measuring cupsMeasuring spoonsCutting boardSpatulaChef’s KnifeWhiskTongsSalad spinnerLarge frying panBowls of various sizesGraterRaspTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut or tear the bread into cubes about 2 centimeters in size, then coat with olive oil, salt and pepper and bake in the woodfire oven for 3 – 4 minutes until golden brown. Set aside.

Remove the peel from the garlic and grate with a rasp or finely mince with a chef’s knife.

Mince the anchovies very finely with a chef’s knife.

Grate the parmesan using the cheese grater, or for a finer look using a rasp.

Cut the lemon in half and juice into a medium mixing bowl. Separate the yolk from the white, and add the yolk to the lemon juice. Measure the dijon mustard into this mixture and whisk until well combined. Add the anchovy and minced garlic. While whisking, slowly add the olive oil. Dressing should have a slight shine and have thickened, set aside.

Wash and roughly chop or tear the romaine lettuce.

Get Cooking!

Place the torn romaine into a large mixing bowl and slowly add dressing while mixing until it is evenly coated. Place croutons and parmesan on top, and serve chilled.