Ceasar Salad - Reinvented

Few salads have achieved global fame quite like the Cesar Salad. Creamy, crunchy, and utterly satisfying, it has become a staple on menus from New York to Tokyo. But behind this iconic dish lies an origin story filled with charm and a chance for reinvention.

A Bit of History

The Caesar Salad was not born in Rome, but in Tijuana, Mexico in 1924. It was created by Italian-American restaurateur Caesar Cardini, who, according to legend, whipped it up on a busy 4th of July weekend with the ingredients he had on hand. His impromptu creation - romaine lettuce, garlic, croutons, Parmesan cheese, olive oil, egg, and Worcestershire sauce - became an instant classic.

Over time, anchovies, lemon juice, capers and Dijon mustard were added to refine the dressing we know today.

Why It Still Resonates

The Caesar Salad endures because it balances contrasts so beautifully: crisp romaine, crunchy croutons, salty Parmesan, and a silky, umami-rich dressing. It’s indulgent yet refreshing - and endlessly adaptable.

Today, we can give it a healthier, more vibrant twist by using Opus extra virgin olive oil in the dressing. Its fruity, peppery character lifts the creamy base and ties the flavors together with elegance.

Did you know that Parmesan cheese has the highest content of proteincompared to any other cheese?  That's 35g-38g per 100g. For comparison: Cheddar cheese contains 25-27g / 100g and feta cheese contains about 15g/100g of protein.  If you chose to have 2 medium boiled eggs per portion with this salad it would make this a high in protein dish, containing more than 20g of protein per person.

The Caesar Salad Recipe (with Opus Olive Oil)

Ingredients (serves 4):

• 1 large head of romaine lettuce, chopped

• 1 cup homemade croutons (bread - preferably sourdough - tossed with a few drizzles of Opus olive oil & baked until golden, about 10-15 min at 200 degrees Celsius)

• 1 cup (about 100g) freshly grated Parmesan cheese

• 2-4 jammy (medium) boiled eggs to serve (optional)

For the Dressing:

• 4 tbsp Opus extra virgin olive oil

• 1 tbsp lemon juice

• 2 tsp Dijon mustard

• 1 tsp Worcestershire sauce (we like Lea & Perrins)

• 1 garlic clove, minced

• 2 anchovy fillets (optional, but traditional - can be substituted with 1 tbsp of capers)

• 1 egg yolk (or 1 tbsp Greek yogurt for a lighter version)

• Salt & freshly cracked pepper

Method:

1. Whisk together lemon juice, mustard, Worcestershire, garlic, anchovies (if using), capers (if using) and egg yolk (or Greek yoghurt).

2. Slowly drizzle in Opus olive oil, whisking until creamy and emulsified.

3. Toss the lettuce with dressing until lightly coated.

4. Top with grated Parmesan and croutons. Serve immediately.

Why Opus Olive Oil?

• Adds a silky texture to the dressing without overpowering.

• Its fruity freshness balances the rich umami of Parmesan and anchovies.

• Makes even the simplest croutons taste gourmet.  There's nothing like a crunchy homemade crouton!

With Opus olive oil, the Caesar Salad becomes not just a classic, but a modern masterpiece.