Ensalada Caesar de Tijuana (Tijuana Caesar Salad)
The original Tijuana Caesar: whole crisp cos leaves, a garlicky lemon and parmesan dressing and golden garlic croutons, eaten with your fingers.
- Time25 min
- LevelEasy
- Costabout £0.99 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Toss the bread cubes with 2 tablespoons of olive oil and the crushed garlic on a tray. Bake for 10 to 12 minutes, shaking once, until golden and crisp. Cool.
11 min - 2
Lower the egg into boiling water for 1 minute, then run it under cold water. This lightly cooks it, as in the original recipe. Skip the egg if you are pregnant or serving anyone vulnerable.
1 min - 3
On a board, mash the anchovies and the second garlic clove to a paste with the flat of a knife and a pinch of salt.
- 4
Tip the paste into a bowl. Crack in the egg, scraping out the soft white and yolk. Whisk in the lemon juice, Worcestershire sauce and mustard, then slowly whisk in 4 tablespoons of olive oil until thick and creamy. Stir in half the parmesan and the pepper.
- 5
Dry the lettuce leaves well. Turn them gently in the dressing so each leaf is coated, keeping them whole.
- 6
Pile the leaves on plates, scatter over the croutons and the rest of the parmesan, and serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.