This is an easy way to update your homemade Caesar salad, and it doesn’t require any particular dressing recipe. Use your own special Caesar salad dressing recipe (we love this one here) or a store-bought one, like Marzetti, which is what we used for this recipe.
Skip straight to the recipe!PinThis Caesar salad, with hard-boiled egg and capers, is a heftier one than the traditional Caesar, and it’s really good!
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As an aside, did you know that the original, first-ever Caesar salad recipe came from our neighbors to the south, Mexico? Yes, I had no idea and assumed it had been named for Julius Caesar. On a recent trip to Mexico, the owner of the restaurant where we were having dinner told us about how his dad was working at a restaurant in Tijuana when the first-ever Caesar salad was made. What?! Of course, we all thought he was pulling our leg. But, after some google searching, lo and behold, it’s true.
Over 100 years ago, an Italian immigrant to America, Caesar Cardini, relocated his restaurant to Tijuana to avoid prohibition and continue selling alcohol with meals. He made the first Caesar salad at his restaurant, Cardini’s, in 1924 when his kitchen was running short on supplies, and he needed to improvise. He served the dressing — made of only five ingredients: raw egg, olive oil, croutons, Parmesan cheese, and Worcestershire sauce — smeared on whole leaves of romaine lettuce. (source)
We’ve all had plenty of variations in our lifetime, and we’ll have many more. After all, it’s the ultimate “comfort food” salad. For this version, featuring capers and hard-boiled egg, I highly recommend adding salmon if you want to make this into a main dish.
And, use shaved Parmesan cheese! My go-to is the Private Edition brand, sold at Kroger. Or, freshly shave some from a block of Parmesan cheese when making this salad. The thin, wide, shaved pieces definitely elevate it.
This Caesar salad takes a layered approach, which is then topped with chopped hard-boiled egg and chopped capers. I prefer to add thinly sliced red onion across the top as well, but for a large gathering, which is typically when I make this recipe, I tend to leave it off. Additionally, I’ve started adding breadcrumbs to this salad instead of croutons, and the feedback from others has been great. It’s the familiarity of bread chunks, just in smaller bits! I’m gluten-free and commonly keep a jar of gluten-free breadcrumbs in with my spices, which makes adding them to various dishes super simple.
PinI like the addition of thinly sliced red onion, but since I typically make this salad for a large gathering, I tend to leave those off. But, they are definitely included when I make it just for my family!
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Caesar Salad with Capers, Hard-Boiled Egg, and Onion
Liza Graves
This is just the right amount for four large dinner salads or eight side salads.
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