Victoria & Alfred Hotel, Cape Town / South Africa

It is finally summer time here again in South Africa and a delicious “OYO Caesar Salad” with a glass of chilled chardonnay could be the best answer for a light and refreshing lunch.  The Caesar salad is possibly one of the most loved salads around the globe.

The crispy cos lettuce is lightly coated in a creamy white anchovy dressing, topped with soft-boiled quail’s eggs, Parma ham, crunchy croutons and freshly grated parmesan cheese.  This healthy starter or light snack is also available on the menu available at the Victoria and Alfred Hotel in Cape Town which enjoys a central location on the harbour quays at the Victoria and Alfred Waterfront in South Africa.

Caesar Salad

Ingredients SALAD:

– 3 slices of ciabatta

– 3 Tbsp vegetable oil

– 4 thin shavings of Parma ham

– 1 large Cos or Romaine lettuce, leaves washed & patted dry

– Fresh  shavings  of Parmesan cheese

– 3 quails eggs for boiling

– 8 cherry tomatoes halved.


– 2 egg yolks

– 2 white anchovies, finely chopped

– 1 tsp of Dijon mustard

– 1 clove of garlic, finely chopped and crushed

– 100 mls of vegetable oil

– 10 mls white wine vinegar.


Cut the bread into 1cm cubes. Heat 2 tablespoons of vegetable oil in a frying pan over medium-low heat. Gently fry the bread for about 4-5 minutes, turning occasionally, until crisp and golden. Remove bread with a slotted spoon and drain on paper towels. Set aside.

Meanwhile, boil the eggs starting in cold water. Once the water reaches a rolling boil, boil for 2 minutes depending on how you want your eggs cooked — soft boiled or hard boiled. Peel and set aside.

Make the mayonnaise. Place the egg yolks, chopped anchovies, mustard and garlic in a large mixing bowl. Whisk vigorously to combine ingredients. Slowly add the oil a few drops at a time, while continuing to whisk vigorously. The mixture will thicken. Add the vinegar and whisk again.  The dressing should have the consistency of whipping cream. If it is too thick, add a teaspoon of warm water and whisk.

Roughly but evenly chop the lettuce and place in a large mixing bowl.  Add 4-5 tablespoons of the dressing and toss well to coat the lettuce.  Add the croutons and bacon and toss again. Cut the boiled eggs into quarters.

Divide salad into four serving bowls and top with boiled egg quarters. Grate on some parmesan cheese and serve immediately.  Any left over Caesar dressing should be refrigerated immediately and can be kept for 1-2 days.

South African Tourism Company

Tel:    +27 (0)21 794 9050

Mobile: +27 (0)827 823 142

Fax:    +27 (0)21 794 9995





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