Ceasar salad with Crème Oka
4 to 6 servings
Preparation time
15 min
Cooking time
10 min
  • 125 ml (½ cup) shredded or sliced OKA (see OKA crisps recipe below)
  • 250 ml (1 cup) croutons
  • 4 bacon slices
  • 1 romaine lettuce (or 2 hearts), broken in pieces
  • 15 ml (1 tbsp.) freshly chopped parsley
  • Salt, pepper


  • 1 Crème OKA jar (100 g)
  • 15 ml (1 tbsp.) Dijon mustard
  • 30 ml (2 tbsp.) capers, rinsed and finely chopped
  • 2 garlic cloves, finely minced
  • Juice of half a lemon
  • 15 ml (1 tbsp.) Xeres vinegar or white vinegar
  • 45 ml (3 tbsp.) canola oil
  1. In a skillet, cook bacon until crisp. Drain on paper towel and crumble. Set aside.


  1. In a bowl, with a hand mixer or a whip, combine Crème OKA, Dijon mustard, lemon juice, vinegar, oil and garlic.
  2. Add capers, fresh parsley, salt and pepper. Rectify seasoning if needed. NOTE: Since there are no fresh eggs in this dressing, it will keep longer in the fridge.


  1. In a salad bowl, mix lettuce with dressing. Reserve a few leaves for plate decoration.
  2. Sprinkle salad with croutons, bacon and OKA cheese crisps to give it even more flavour and texture.

OKA crisps

  1. Place rack in the middle of a 180°C (350°F) preheated oven. Line a cooking sheet with parchment paper.
  2. Thinly slice or grate OKA cheese and place on cooking sheet in 5 cm x 5 cm shapes.
  3. Cook for about 10 minutes or until cheese has melted and turned golden. Remove from the sheet and let stand (they will turn crispy).