Classic Caesar Salad Recipe Recipe

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serves: 6
Skill: easy
Prep: 20 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 430 kCal 22%
Fat 31g 44%
  -  Saturates 6g 30%

w&h tip

Swap the herbs around in this salad as you like – try basil, thyme or fresh oregano for a real Mediterranean flavour.

Ingredients

  • 1 head romaine lettuce, roughly chopped
  • 3 baby gem lettuces, roughly chopped
  • 25g (1oz) marinated silver anchovies
  • For the dressing:
  • 2 large, free-range eggs
  • 5 anchovy fillets, drained
  • ½tsp mustard powder
  • splash each Worcestershire sauce and Tabasco
  • juice ½ lemon
  • 150ml (¼pt) olive oil
  • 20g (¾oz) freshly grated Parmesan
  • For the croutons:
  • medium baguette, torn into chunks
  • 3tbsp olive oil
  • 25g (1oz) Parmesan

Method

  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. To make the croutons, toss the baguette chunks in the olive oil and Parmesan, season and bake in a roasting tin for about 15 minutes, until crisp.

  • Meanwhile, make 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 leaves in a bowl and scatter over the anchovies and croutons. Drizzle over the dressing and serve immediately.

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