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My favourite summer salad


Originated – 1924 Tijuana the reputed birthplace of Caesar. Caesar Salad today almost on every hotel menu because of its popularity. This is my version of a simply delicious ‘Lunch’ with my multigrain croutons.

It is safer to partially cook the egg (coddled – I prefer lightly poached) though a classic has a must of Anchovies – it’s not a favorite with many & I gladly replace it with an all time favorite -smoked salmon or a tangy grilled chicken !Voila!!!


Walnuts, sunflower seeds, 3 chopped black Olives (

3 cups of romaine Or ice-burg,

2 thick diagonal sliced multi grain bread -

1 Breast of chicken or 3 strips of smoked salmon

1 large egg

1 clove roasted garlic


½ Cup extra virgin Olive Oil

½ tsp white wine vinegar

1 tsp lemon juice

Pinch of salt

Grind of pepper

1 tsp Dijon mustard

¼ cup freshly shavoil

Carefully slip in the eggs (yolk intact) and gently boil for 1-2 min. Drain and keep aside.

Wash and clean. Marinate the chicken breast. Cut thin horizontally to make flat slices (wash and clean) – for 14 min seasoned with salt, pepper, crushed garlic, chili flakes, and good dash of Worcestershire sauce .

Grill 3 min on each side on a hot skillet, chop, keep warm.

Assemble the salad on a hollow plate – with prepared crisp salad leaves.

Top with chipped grilled chicken, chopped nuts, pitted olives and poached eggs – drizzle the dressing and serve with Toasted croutons.


Ingredients from above

Crack the one minute cooked egg into a bowl of a food processor. Add the vinegar, Lemon Juice, Roasted garlic and process until homogenized. With the machine still running, gradually run the ¼ cup of oil trickling through the hole in the cover. Season with salt and pepper to taste and a dash of Worcestershire sauce.

When making the original Caesar salad put the lettuce in a large salad bowl, add the dressing and the cheese and toss well to mix. Add the pan toasted croutons in olive oil, and garnish with Anchovies.

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