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Caesar Salad with Zeedijk Mayonnaise

Ceasar salad with Oliehoorn Zeedijk  Mayonnaise


For about 4 people

  • 2 chicken breasts
  • 2 anchovy fillets
  • 6 eggs
  • 1 head of romaine lettuce, washed and chopped
  • Oliehoorn Zeedijk Mayonnaise
  • 1 cup of croutons
  • 50 g Parmesan cheese flakes
  • ½ red onion, thinly sliced
  • 8 cherry tomatoes, halved
  • Optional: 1 ripe avocado, sliced
  • Optional: for garnish, edible spring flowers

Here's how to make it

  1. Preheat a grill pan or grill over medium-high heat.
  2. Brush the chicken breasts with a little olive oil and season with salt and pepper.
  3. Grill the chicken breasts on each side for 5-6 minutes, or until cooked through and have a grill mark. Remove the chicken from the grill and let it rest for a while before slicing.
  4. Cook eggs in boiling water for 3 minutes before soft-boiled. Cool under cold running water, peel and halve them.
  5. In a large bowl, mix the sliced romaine lettuce with the slices of grilled chicken, anchovies, croutons, Parmesan cheese flakes, red onion, cherry tomatoes and optionally avocado. Add Oliehoorn Zeedijk Mayonnaise to taste.
  6. Divide salad among plates and garnish with edible spring flowers, if desired. Serve with an extra container of Zeedijk Mayonnaise on the table.

Enjoy your meal!

Zeedijk Mayonnaise