Caesar Salad
Breville Test Kitchen

Breville Test Kitchen

Caesar Salad

Standing the test of time, this simple salad has every reason to be a classic. It owns the VIP of dressings and ours is particularly good (and easy!). Super versatile, eat as is or add your fave grilled chicken, salmon or shrimp.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


45 mins total time

30 mins active time


Serves 2-4



For the dressing

  • large egg icon
    2 large eggs
  • parmesan cheese icon
    3½ oz parmesan cheese
  • clove garlic icon
    3 cloves garlic


  • large anchovy fillets icon
    8 large anchovy fillets
  • white wine vinegar icon
    1 tbsp white wine vinegar
  • Dijon mustard icon
    2 tbsp Dijon mustard
  • Worcestershire sauce icon
    1½ tsp Worcestershire sauce
  • olive oil icon
    1 cup (8 fl oz) olive oil

For the salad

  • crustless sourdough icon
    3½ oz crustless sourdough

    cut into ½-inch cubes

  • olive oil icon
    2 tbsp olive oil
  • thyme icon
    3 sprigs thyme
  • clove garlic icon
    1 clove garlic


  • bacon slice icon
    9 oz bacon slices


  • baby romaine lettuce icon
    2 baby romaine lettuce

    leaves separated and washed

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season


  • 1Bring a small saucepan of water to a boil over high heat. Add the eggs and boil for 4 minutes. Using a slotted spoon, transfer the eggs to a bowl of iced water to cool. Once cold, peel the eggs.
  • 2To preheat the oven, insert the wire rack into position 6. Set the oven to Roast, Convection, 350°F, Rotate Remind, for 20 minutes and press Start. Meanwhile, continue to the next step.
  • 3Place the bread, oil, thyme and garlic in a large bowl and toss to combine. Add the bacon and toss, then transfer to a roasting pan. Once preheated, place the pan in the oven and bake for 20 minutes. When the Rotate Remind signals, stir and continue cooking until the bacon is crisp and the bread is golden. Remove and discard the thyme.
  • 4Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the parmesan. Remove half and set aside for assembling the salad.
  • 5To make the dressing, carefully place the green S-blade™ onto the spindle. Add the eggs, garlic, anchovies, vinegar, mustard and Worcestershire sauce and process until finely chopped, scraping down the side occasionally. Start the processor and slowly add the oil through the chute until emulsified. Remove and set aside.
  • 6Place the lettuce in a large bowl. Add the crouton mixture and some of the reserved parmesan. Drizzle with ¼ cup of the dressing, or until dressed to your liking. Toss to coat the salad.
    Tip: Store the remaining dressing in an airtight container in the refrigerator for up to 4 days.
  • 7Sprinkle with the remaining parmesan and black pepper to serve.
Hors d'oeuvr/Appetizers
Main course

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