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Raffaele's Perfect Caesar

Updated: Apr 5, 2020

This has always been a stand by on a week night when we are tired and don't have much energy. That's when my husband Raffaele makes us a Caesar salad. Setting up to work at home and then adjusting to this life has been exhausting, especially when every tickle in the throat or hot flush sends you into a spin of paranoia, so this dish was familiar and comforting at this time.

Raf's recipe is not like the traditional one from Tijuana or the one credited to Caesar Romero but it's yummy and uses what's easily available.


Rip into small prices enough interesting bitter lettuce ( e.g. Radicchio, Cos, Rocket) and put into the salad bowl.

Cut bacon cut into smallish pieces and fry until crispy

Toast the bread then cut into reasonably large croutons and fry them in rendered bacon fat left on the pan.

Make the creamy dressing to your taste. We mix together equal parts of Kupie Mayonaise and good Greek yoghurt, a splash of red wine vinegar and dash of olive oil, some Dijon mustard and a small amount of honey. Mix or shake well and if it's a bit thick, add some milk.

Toss all the ingredients together in the salad bowl and add the dressing and season with salt and pepper.

Poach an egg per person.

Serve in a bowl with the egg on top and a twist of black pepper.


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