Classic Caesar Salad – Light

The Caesar salad was first tossed together in 1924 by Caesar Cardini, an Italian immigrant in Tijuana, Mexico. What started as a resourceful mix of lettuce, egg, cheese, and croutons quickly spread across North America. In Canada, it became a favourite during the steakhouse boom of the 1950s–60s and never left our tables. This lighter version keeps the bold, garlicky flavour but adds chicken, crisp Parma ham, and eggs to turn it into a meal.

Prep Time: 15 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

For the Salad

• 1 large head romaine lettuce, washed and torn into pieces

• 1 cup garlic croutons

• 2 boiled eggs, quartered

• 150 g Parma ham (or prosciutto), grilled until crisp

• 1 cooked chicken breast, roasted and sliced

• ½ cup freshly grated Parmesan cheese

For the Dressing (light)

• 3 tbsp olive oil

• Juice of 1 lemon

• 1 tsp anchovy paste

• 2 tbsp freshly grated Parmesan cheese

• Salt & black pepper, to taste

Method

• Make the dressing: whisk olive oil, lemon juice, anchovy paste, Parmesan, salt, and pepper until smooth.

• Grill Parma ham until crisp, then set aside.

• Toss romaine with half the dressing and arrange on a serving platter.

• Top with croutons, eggs, chicken slices, Parma, and Parmesan.

• Drizzle with the remaining dressing and serve immediately.

Variations

• Canadian Twist – Swap Parma for Canadian back bacon or peameal for a local touch.

• Maple Caesar – Add ½ tsp maple syrup to the dressing for subtle sweetness.

• Lighter Version – Leave out the chicken and eggs for a classic side salad.