Caesar salad

November 10, 2014 (Last Updated: January 11, 2019)

Caesar salad

Serves: 7 – 8
Cooking Time: 30 mins


  • 2 anchovy fillets, finely chopped
  • 2 garlic cloves, crushed
  • 15ml lemon juice
  • 2 egg yolks
  • 160ml oil
  • 120g Parmesan, freshly grated
  • 350g focaccia bread, cubed
  • 100ml sun-dried tomato oil
  • 50ml fresh thyme, finely chopped
  • 2 garlic cloves, finely chopped
  • 100ml olive oil
  • 100g pancetta, sliced
  • 100g bacon
  • 1 egg white
  • 50ml black and white sesame seeds, deep-fried
  • 7 eggs, poached and roughly chopped
  • 2 heads cos lettuce, sliced into strips
  • 50g pecorino, grated
  • 100g Parma ham, sliced
  • 1 avocado, diced
  • 100g white anchovies
  • 100g Gruyère, shaved
  • 30ml chives, chopped
  • 30ml sour mustard leaf, optional
  • 30ml cucumber, julienne



For the dressing, combine the anchovies, garlic, lemon juice and egg yolks in a bowl and whisk lightly. Slowly add the vegetable oil while whisking to create an emulsion. Add the Parmesan and combine. Set aside.


Preheat the oven to 200°C. Place the focaccia cubes on a baking tray. Drizzle with the oil and sprinkle the thyme and garlic over. Roast until golden and crispy, and set aside.


Heat a little olive oil in a frying pan and lightly fry the pancetta until crispy. Set aside.


Dip the bacon in the egg white and in the sesame seeds. Deep-fry until crispy, drain on paper towel and set aside.


Slightly heat the poached egg in hot water and set aside.


In a large mixing bowl, combine the lettuce, pecorino, Parma ham, avocado, anchovies, Gruyère, chives, mustard leaf, cucumber and dressing.


Place in a serving bowl and sprinkle the croutons, bacon and pancetta over. Top with the poached eggs.


Poached egg is traditionally added, but can be replaced with a few quails’ eggs. Biltong and mango atchar add a delicious meaty flavour and fruitiness to the salad.

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