Felly Bull

  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
menu icon
go to homepage
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
search icon
Homepage link
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
×
Home » Recipes

Caesar Salad (Thermomix)

Published: Jul 28, 2020 · Modified: Jan 9, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Caesar salad in a serving bowl with jug of dressing on the side
Jump to Recipe

This caesar salad recipe for Thermomix is really delicious...it's the dressing that really makes it!   I've made several sauces and dressings in our Thermomix now and they all come out incredibly well...so smooth, creamy, and emulsified.

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

Tips

  • The eggs should be soft boiled...the egg yolk runny and egg whites just cooked.
  • This recipe makes enough dressing for two salads. Add as much dressing as you like and store the remainder for up to one week in the fridge...or make double the salad and use all of the dressing!

OTHER RECIPES YOU MIGHT ALSO LIKE TO TRY

  • Chicken caesar pasta salad made in the Thermomix on large blue, white and orange patterned serving platter.
    Chicken Caesar Pasta Salad (Thermomix)
  • Spring potato salad in a blue and white serving bowl with tongs and mustard napkin on the side.
    Spring Potato Salad
  • Jersey royal potato salad in blue and white bowl
    Jersey Royal Potato Salad (Thermomix)
  • Grilled sweetcorn salad with feta in a blue serving bowl.
    Grilled Sweetcorn Salad with Feta

Click here for all side dishes, and here to browse snacks.

Recent New Recipes

  • Easy salmon nicoise traybake on a white serving platter with a mustard napkin on the side.
    Easy Salmon Nicoise Traybake
  • Sausage and taleggio gnocchi bake on a large baking tray with a bowl of baby salad leaves and a small jug of Italian dressing on the side.
    Sausage and Taleggio Gnocchi Bake
  • A crispy pork schnitzel, coleslaw and salad on a teal dinner plate, with a mustard napkin and bowls of chips and coleslaw on the side.
    Crispy Pork Schnitzel
  • 3 logs of wild garlic and rosemary butter on a board with sprigs of rosemary and leaves and flowers of wild garlic on the side.
    Wild Garlic and Rosemary Butter
Close up of caesar salad in a serving bowl
Satay chicken burger in a bun with bowl of crunchy slaw on wooden board

Category Spotlight...

BURGERS AND SANDWICHES

In my mind burgers are perfect comfort (and hangover cure) food! I think the same of sandwiches, whether hot or cold. In this section you'll find a delicious selection of both, to suit most if not all tastes. The great thing is, you can be as versatile as you like with fillings and toppings. Enjoy browsing and cooking from this category!!

Browse burgers and sandwiches recipes

How to make this Caesar Salad with or without the Thermomix

Recipe on UK Cookidoo

Caesar Salad

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

For the salad:

  • 500g water
  • 4 large eggs
  • 200g bread, diced into 1.5 cm pieces
  • 3 tbsp olive oil
  • 560g cos lettuce, cut in strips

For the dressing:

  • 240g olive oil
  • 150g parmesan cheese, cut into 2 cm pieces
  • 60g anchovy fillets, in oil, drained
  • 3 garlic cloves
  • 2 tsp mustard (I like Dijon)
  • 3 tbsp lime juice
  • 1 tbsp Worcestershire sauce
  • 0.25 tsp fine sea salt
  • 0.25 tsp ground black pepper
  • 70g water

Instructions

For the salad:

  1. Place the water in the mixing bowl, insert simmering basket, and add the eggs. Cook 12 minutes/Varoma/speed 1. Remove the simmering basket with the aid of the spatula and place the eggs under cold running water to stop them cooking.
  2. Peel the eggs, separate the egg whites from the egg yolks (see Tips) then reserve the yolks for the dressing. Chop the egg whites into small cubes and set aside.
  3. Preheat the grill on a low heat.
  4. Place a bowl on the mixing bowl lid and weigh in the diced bread. Transfer the diced bread to a baking tray, drizzle over 3 tbsp of olive oil and mix with the spatula. Place a baking tray under the grill, turning the bread carefully while grilling, until golden brown then set aside.
  5. Place a large salad bowl on the mixing bowl lid and weigh in the cos lettuce. Add the grilled bread croutons and chopped egg whites then set aside.

For the dressing:

  1. Place a jug on the mixing bowl lid and weigh in 140g of olive oil then set aside.
  2. Put the parmesan cheese pieces in the mixing bowl and grate 5 seconds/speed 7. Set the scales to zero, then using a spoon, remove 100g of the grated parmesan cheese (scales will show -100g) and reserve for sprinkling on the finished salad. Grate the remaining cheese again 10 seconds/speed 10.
  3. Add 100g of olive oil, the anchovy fillets, garlic, mustard, lime juice, Worcestershire sauce, salt, pepper, and reserved egg yolks then mix 20 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
  4. Mix 1 minute/speed 5 while pouring the reserved oil in a slow steady stream onto the mixing bowl lid, letting it drizzle around the measuring cup onto rotating blades to create an emulsion. Scrape down the sides of the mixing bowl with the spatula.
  5. Add the water and stir 5 seconds/speed 3. Pour half the dressing (see Tips) over the salad, stir and serve immediately with the reserved grated parmesan cheese on the side.   

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted using a fine cheese grater, set of scales, plus the hob to boil the eggs and a food processor to make the dressing.   I'd make the following suggestions:

For the salad:

  1. In a small or medium saucepan, boil the eggs for 5 minutes.   At the end of cooking, run the eggs under cold water to stop them cooking. 
  2. Peel the eggs, separating the egg whites from the egg yolks (see Tips) then reserve the yolks for the dressing. Chop the egg whites into small cubes and set aside.
  3. Preheat the grill on a low heat.
  4. Using a set of scales, weigh the diced bread into a bowl. Transfer the diced bread to a baking tray, drizzle over 3 tbsp of olive oil and mix with a spatula. Place the  baking tray under the grill, turning the bread carefully while grilling, until golden brown then set aside.
  5. Place a large salad bowl on the scales and weigh in the cos lettuce. Add the grilled bread croutons and chopped egg whites then set aside.

For the dressing:

  1. Using the scales, weigh 140ml of olive oil in a jug and then set aside. 
  2. Grate the parmesan using a fine grater, weighing out a bowl with 50g for the dressing and a bowl with 100g to reserve for sprinkling on the finished salad. 
  3. Place the 40g parmesan into the food processor bowl and add 100ml of olive oil, the anchovy fillets, garlic, mustard, lime juice, Worcestershire sauce, salt, pepper, and reserved egg yolks then mix for 20 seconds on high.  Scrape down the sides of the bowl with a spatula.
  4. Turn the food processor on low and for 1 minute pour in the reserved 40ml of olive oil in a slow steady stream. Scrape down the sides of the bowl with a spatula.
  5. Turn the food processor on low again and for 5 seconds pour in the water.   Pour half the dressing (see Tips) over the salad, stir and serve immediately with reserved grated parmesan cheese on the side.   

Serving Suggestions

  • Crusty bread on a cooling rack sitting on top of a cloth bread bag.
    Crusty Bread
  • Three baguettes in a baguette baking tray beside black and white towel
    Baguettes (Thermomix)
  • Portuguese Water Bread on wooden board with bread knife
    Portuguese Water Bread (Thermomix)
  • focaccia on brown wooden chopping board with bread knife
    Authentic Focaccia
Caesar salad in a serving bowl with jug of dressing on the side
Smoked salmon and prawn risotto in a blue patterned bowl with mustard napkin on the side.

Recipe Collection Spotlight...

10 FAVOURITE SALMON RECIPES

Salmon is one of my favourite fish...it's very versatile and can be used in different cuisines.   In this collection of 10 Favourite Salmon Recipes you'll find fishcakes, noodles, risottos, curries, a traybake, scotch eggs, tacos and a pasta dish.   They're all delicious - perfect for any occasion! 

Browse the collection

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

⭐⭐⭐⭐⭐

It would also be great if you could take a photo and tag #FellyBull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!

✉️

SUBSCRIBE
Caesar salad in a serving bowl with jug of dressing on the side

Caesar Salad (Thermomix)

By: Deborah
This caesar salad recipe for Thermomix is really delicious...it's the dressing that really makes it!  
PREP: 15 minutes minutes
COOK: 15 minutes minutes
TOTAL: 30 minutes minutes
Course: Salad
Cuisine: Mexican
Servings: 6 people
PRINT RECIPE PIN RECIPE RATE RECIPE
Prevent your screen from going dark

Ingredients

If you don't have the Cookidoo app for your Thermomix follow the recipe below:

For the salad:

  • 500 g (2 cups) water
  • 4 large eggs
  • 200 g (7.1 oz) bread diced into 1.5 cm pieces
  • 3 tbsp olive oil
  • 560 g (19.8 oz) cos lettuce cut in strips

For the dressing:

  • 240 g (1 cup) olive oil
  • 150 g (5.3 oz) parmesan cheese cut into 2 cm pieces
  • 60 g (2.1 oz) anchovy fillets in oil, drained
  • 3 garlic cloves
  • 2 tsp mustard
  • 3 tbsp lime juice
  • 1 tbsp Worcestershire sauce
  • 0.25 tsp fine sea salt
  • 0.25 tsp ground black pepper
  • 70 g (⅓ cup) water

Instructions

For the salad:

  • Place the water in the mixing bowl, insert simmering basket, and add the eggs. Cook 12 minutes/Varoma/speed 1. Remove the simmering basket with the aid of the spatula and place the eggs under cold running water to stop them cooking.
  • Peel the eggs, separate the egg whites from the egg yolks (see Tips) then reserve the yolks for the dressing. Chop the egg whites into small cubes and set aside.
  • Preheat the grill on a low heat.
  • Place a bowl on the mixing bowl lid and weigh in the diced bread. Transfer the diced bread to a baking tray, drizzle over 3 tbsp of olive oil and mix with the spatula. Place a baking tray under the grill, turning the bread carefully while grilling, until golden brown then set aside.
  • Place a large salad bowl on the mixing bowl lid and weigh in the cos lettuce. Add the grilled bread croutons and chopped egg whites then set aside.

For the dressing:

  • Place a jug on the mixing bowl lid and weigh in 140g of olive oil then set aside.
  • Put the parmesan cheese pieces in the mixing bowl and grate 5 seconds/speed 7. Set the scales to zero, then using a spoon, remove 100g of the grated parmesan cheese (scales will show -100g) and reserve for sprinkling on the finished salad. Grate the remaining cheese again 10 seconds/speed 10.
  • Add 100g of olive oil, the anchovy fillets, garlic, mustard, lime juice, Worcestershire sauce, salt, pepper, and reserved egg yolks then mix 20 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
  • Mix 1 minute/speed 5 while pouring the reserved oil in a slow steady stream onto the mixing bowl lid, letting it drizzle around the measuring cup onto rotating blades to create an emulsion. Scrape down the sides of the mixing bowl with the spatula.
  • Add the water and stir 5 seconds/speed 3. Pour half the dressing (see Tips) over the salad, stir and serve immediately with the reserved grated parmesan cheese on the side.   

Notes

  • The eggs should be soft boiled...the egg yolk runny and egg whites just cooked.
  • This recipe makes enough dressing for two salads. Add as much dressing as you like and store the remainder for up to one week in the fridge...or make double the salad and use all of the dressing!
 
Recipe on UK Cookidoo
Caesar salad
 
You might also like to try:
  • side dishes
  • snacks

Nutrition

Calories: 689kcal | Carbohydrates: 22g | Protein: 20g | Fat: 59g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 38g | Trans Fat: 0.02g | Cholesterol: 147mg | Sodium: 782mg | Potassium: 426mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8518IU | Vitamin C: 7mg | Calcium: 413mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS anchovy fillets, caesar, croutons, parmesan, Thermomix
Tried this recipe?Please consider Leaving a Review!

More Recipes

  • Close up of ham and vegetable pasta bake in a rectangle Staub dish.
    Ham and Vegetable Pasta Bake
  • Shanghai-style braised pork belly in an oriental bowl with bowls of chicken and green peppers and fried noodles, and chopsticks on the side.
    Shanghai-Style Braised Pork Belly
  • Fried noodles with beansprouts in an oriental bowl with chopsticks on the side.
    Fried Noodles with Beansprouts
  • Chicken with green peppers and black bean sauce in an oriental bowl with bowls of fried noodles and Shanghai pork, and chopsticks on the side.
    Chicken with Green Peppers and Black Bean Sauce

LEAVE A COMMENT AND RATE THIS RECIPE Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more

Felly Bull ebook with remember to subscribe note and green plants
message to subscribe to receive email every week and free ecookbook


MOST POPULAR RECIPES

  • Sea Bass fillet on a blue and white plate with lemony sauce, boiled new potatoes, green beans and courgette
    Easy Sea Bass with Creamy Lemon Sauce
  • Sweet roasted chantenay carrots in small rectangle roasting tin
    Easy Sweet Roasted Chantenay Carrots
  • Cider braised pork steaks with onions in a large round casserole
    Cider Braised Pork Steaks with Onions
  • Creamy salmon, leek and potato traybake in a rectangle roasting tin.
    Creamy Salmon, Leek and Potato Traybake
  • Slow cooker chicken and potato curry in balti dish with rice in background
    Slow Cooker Chicken and Potato Curry
  • Portuguese Water Bread on wooden board with bread knife
    Portuguese Water Bread (Thermomix)
  • Slow cooker korean pulled chicken on a brioche bun with spring onions avocado sesame seeds and chunky chips
    Easy Slow Cooker Korean Pulled Chicken
  • Red lentil rice in balti dish
    Red Lentils and Rice
  • Pork belly slices in BBQ sauce in a brioche bun with salad leaves and coleslaw, with herby garlic butter potato wedges.
    Pork Belly Slices in BBQ Sauce
  • Prawns and garlic garnished with parsley in a terracotta dish, on a board with lemon wedges and crusty bread
    Smoky Garlic King Prawns and Chorizo

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 FELLY BULL

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required