The new Caesar salad

Donna Hay's Caesar salad recipe gives a classic recipe a fresh take
By Donna Hay
The new Caesar salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the salad

  • 8 rashers bacon, rind removed
  • 60 ml maple syrup
  • 2 baby cos lettuce, trimmed and halved
  • 8 long thin slices baguettes, toasted
  • 4 eggs, soft boiled and peeled
  • 20 g parmesan, finely grated

For the Caesar dressing

  • 1 egg
  • 2 anchovy fillets
  • 1/2 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 180 ml vegetable or grapeseed oil


1. Preheat oven to 160C/140C fan/gas 3. Brush the bacon with maple syrup, place on a baking tray lined with non-stick baking paper and bake for 15 minutes or until golden.

2. For the dressing: place the egg, anchovy, sauce and lemon juice in a food processor and process until combined. With the motor running, gradually add the oil and process until creamy. Add water to adjust the thickness.

3. To serve: place ingredients on plates. Top with dressing and parmesan.

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For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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