Caesar Salad

A good Caesar Salad is all about contrast: cold, crisp lettuce, crunchy garlic croutons and a creamy dressing with enough lemon and savoury bite to keep things lively. My practical shortcut is shop-bought mayonnaise made with pasteurised egg. It gives you a reliable dressing without separating eggs or worrying about an emulsion splitting.

At a braai, this salad brings welcome freshness alongside smoky meat. It is especially good with Peri-Peri Chicken, where the creamy dressing softens the chilli heat, or Lamb Sosaties, whose sweet-spiced marinade suits the lemony leaves. For more dishes to round out the table, browse the Braai Salads collection.

Make the dressing and croutons the day before, but keep everything separate until the meat is ready. In our South African heat, keep the lettuce and dressing at 4°C or colder in the fridge or a cooler box packed with ice bricks. Put out a small bowl at a time, and discard salad or dressing left unrefrigerated for more than 2 hours, or 1 hour when temperatures exceed 32°C.

Tips & Techniques

• Dry leaves properly: Water trapped in the lettuce dilutes the dressing and stops it clinging. Spin the leaves, then pat any remaining wet patches dry.
• Choose sturdy bread: Day-old sourdough, a baguette or a firm white loaf makes better croutons than very soft sandwich bread. Keep the cubes similar in size so they brown evenly.
• Go gently with garlic: Use a small clove in the dressing; raw garlic becomes more assertive as it stands. If your cloves are enormous, use half.
• Taste before salting: Parmesan, anchovies and Worcestershire sauce all contribute salt. Adjust the finished dressing rather than salting each component.
• Dress at the last minute: Cool the croutons completely and add the dressing only when you are ready to eat. Hold back a little dressing so the leaves stay crisp rather than swimming.

Delicious Variations

• Without anchovies: Omit the fillets and add 10 ml finely chopped capers for a different savoury flavour. Ordinary Worcestershire sauce usually contains fish, so use a fish-free version if needed.
• Vegetarian version: Replace the anchovies with 10 ml chopped capers, choose vegetarian Worcestershire sauce and use a vegetarian hard cheese instead of traditional Parmesan.
• Lighter dressing: Replace 45 g of the mayonnaise with 45 g plain thick yoghurt. Start with only 10 ml lemon juice, then add more to taste; you may need less water.
• Gluten-free option: Make the croutons with firm gluten-free bread and check that your Worcestershire sauce and other condiments are labelled gluten-free.

Serving Suggestions

• With braaied chicken: Serve beside peri-peri or lemon-and-herb chicken; the creamy dressing balances smoky, spicy skin beautifully.
• With lamb or steak: The lemony dressing cuts through rich chops, sosaties and steak without needing another heavy sauce.
• For a larger spread: This quantity serves 6 comfortably as a side, or up to 8 when there are several other substantial sides.
• Keep the crunch: Carry the chilled lettuce and dressing to the braai separately, with croutons in a dry container, and assemble at the table just before eating.

Frequently Asked Questions (FAQs)

Q1: How far ahead can I make Caesar Salad?

Make the dressing up to 2 days ahead and refrigerate in a sealed container at 4°C or colder. Bake the croutons up to 2 days ahead, cool completely and store airtight at room temperature. Wash and dry the lettuce the day before, then refrigerate in a covered container lined with kitchen paper. Assemble just before serving.

Q2: Can I keep leftover dressed salad?

If it has stayed within safe serving times, refrigerate it promptly and eat within 24 hours, although the lettuce and croutons will soften. Discard anything left unrefrigerated for more than 2 hours, or 1 hour above 32°C. Keep untouched dressing separate and use within 2 days of making it; do not freeze the salad.

Q3: What can I use instead of cos lettuce?

Baby gem is the closest substitute because its firm leaves hold the dressing well. Crisp iceberg also works, although the flavour is milder. Use 350 g trimmed lettuce and avoid delicate mixed leaves, which wilt quickly under this creamy dressing.

Q4: Will the anchovies make the dressing taste fishy?

Three finely mashed fillets give the dressing a savoury depth rather than an obvious fish flavour. If you are unsure, start with 2 and taste before adding the third. For a fish-free version, omit them, add capers and check that your Worcestershire sauce is fish-free too.

Q5: How much should I make for 12 people?

Double all the ingredients for 12 side portions: you will need 700 g trimmed lettuce, 300 g bread and 100 g Parmesan. Bake the bread on two trays without crowding, and toss the salad in two batches just before serving. If the braai runs over a long afternoon, keep the second batch chilled and undressed.

In Summary

This Caesar Salad brings crisp lettuce, garlicky crunch and a tangy, savoury dressing to the braai table without any fiddly raw-egg preparation. Prepare the components ahead, keep them cool and toss everything together just before serving.