Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
You can’t go wrong with a classic Caesar salad recipe for a light dinner or delicious lunch and this twist on the old favourite salad recipe (opens in new tab) uses the best of British asparagus, perfect for when it’s in season.
Asparagus (opens in new tab) is a great vegetable to include in your diet as it’s loaded with essential nutrients. With fibre, folate and vitamins A, C, E and K all found in asparagus, you know you’re onto a winner when it comes to upping your five a day. What’s more, this dish also uses anchovies, which are full of essential fatty acids that are great for keeping your heart healthy, as well as eggs, which are a great source of protein and vitamin D. All these additions means this salad not only tastes great, but it’s also packed with ingredients that will keep you healthy.
This salad is super quick to whip up and makes enough to feed eight people, so it’s a great one to try if you’re throwing a dinner party.
HOW TO MAKE ASPARAGUS CAESAR SALAD
- 500g asparagus
- 2 lettuce heads (we used Ruby Gem)
For the Caesar dressing
- 2 large free-range eggs
- 6 anchovy fillets, drained
- 1⁄2tsp mustard powder
- a splash each of Worcestershire sauce and Tabasco
- juice of 1⁄2 lemon
- 150ml light olive oil
- 20g freshly grated Parmesan
For the croutons
- 3 slices of sourdough bread, torn
- 1tbsp olive oil
- Heat the oven to 160C fan, gas 4. To make the croutons, toss the sourdough chunks in the olive oil, season and bake in a roasting tin for about 5-6 minutes, until crisp.
- Cook the asparagus for 2-3 minutes in boiling water until just tender, drain and cool under running water until cold. Set aside to dry.
- For the dressing, put all the ingredients except the oil and Parmesan into a food processor, and whizz until smooth.With the motor running, gradually add the oil until you have a smooth dressing. Stir in the Parmesan and set aside. This will keep in the fridge for 3 days.
- When the croutons are done, remove from the oven and cool slightly. These will keep in an airtight container for up to 3 days.
- Arrange the lettuce and asparagus on a plate and top with the dressing and croutons. Serve immediately.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
Kate Middleton's refreshing heatwave salad is the perfect BBQ crowdpleaser
Kate Middleton's refreshing heatwave salad is the perfect dish for your next summer BBQ - here is how to make this simple salad
By Laura Harman • Published
The Queen's 'boring' Christmas dinner favorite revealed by royal chef
The Queen kept things basic when it came to Christmas dinners at Sandringham
By Caitlin Elliott • Last updated
Nigella Lawson reveals the Christmas lunch tradition she has 'never' understood – 'it's madness'
Nigella Lawson shared the controversial opinion during an interview about her upcoming Christmas cooking plans
By Emma Dooney • Published