Caesar Salad

Crisp romaine lettuce tossed in a rich and creamy Caesar dressing, topped with crunchy garlic croutons and shaved Parmesan cheese. Finished with a sprinkle of black pepper and a hint of lemon, this timeless favorite is bold, satisfying, and full of flavor.

Timeless and refreshing, Chef Prestige Gourmet’s Caesar Salad is a perfect blend of crisp romaine lettuce, crunchy croutons, and a luscious, creamy dressing that elevates every bite. This salad is a celebration of textures and flavors—crisp, tangy, and savory all at once.

We start with freshly washed, crunchy romaine leaves, torn into bite-sized pieces. The salad is then topped with homemade garlic croutons, lightly toasted for extra crunch, and sprinkled with shaved Parmesan cheese that melts beautifully into the dressing. Our signature Caesar dressing is a creamy mix of egg yolks, Dijon mustard, anchovies, garlic, lemon juice, and olive oil, whipped to velvety perfection with a hint of tang and umami.

Finished with a sprinkle of freshly ground black pepper and optional anchovy fillets for those who love the traditional flavor, this salad pairs wonderfully with grilled chicken, seafood, or stands out on its own as a light, satisfying starter or side.

price: 24 DHS
Preparation Time: 20 Min

For the Salad:

  • 1 head romaine lettuce (washed and torn)

  • 1 cup croutons (homemade or store-bought)

  • 1/4 cup Parmesan cheese (shaved or grated)

  • Optional: anchovy fillets for garnish

For the Dressing:

  • 2 egg yolks (or 2 tbsp mayonnaise for egg-free version)

  • 1 tsp Dijon mustard

  • 2 cloves garlic (minced)

  • 4 anchovy fillets (mashed)

  • 2 tbsp fresh lemon juice

  • 1/2 cup olive oil

  • Salt and black pepper to taste

Caesar Salad

Caesar Salad

price: 24 DHS
Preparation Time: 20 Min

For the Salad:

  • 1 head romaine lettuce (washed and torn)

  • 1 cup croutons (homemade or store-bought)

  • 1/4 cup Parmesan cheese (shaved or grated)

  • Optional: anchovy fillets for garnish

For the Dressing:

  • 2 egg yolks (or 2 tbsp mayonnaise for egg-free version)

  • 1 tsp Dijon mustard

  • 2 cloves garlic (minced)

  • 4 anchovy fillets (mashed)

  • 2 tbsp fresh lemon juice

  • 1/2 cup olive oil

  • Salt and black pepper to taste