Starters
International
InternationalCaesar Salad
The classic crisp lettuce, croutons and salty dressing. The tiers rise from a bottled-dressing bowl to a hand-whisked anchovy and egg-yolk dressing with sourdough croutons and aged Parmesan.
Nut-free
Better version
Cos lettuce, homemade garlic croutons and a quick anchovy dressing.
Per serving£3.10
Total cost£6.20
Time25 min
Ingredients for 2
- 1 cos lettuce , leaves separated
- sea salt and black pepper , to taste
- Croutons
- 2 slices ciabatta , torn into chunks
- 2 tbsp olive oil
- 1 clove garlic , crushed
- Dressing
- 4 anchovy fillets in oil , finely chopped
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 40 g Parmesan , grated
Method
- Heat the oven to 190C. Toss the ciabatta chunks with the olive oil and crushed garlic and bake for 8-10 minutes until golden and crisp.
- Whisk the chopped anchovies, mayonnaise, lemon juice and most of the Parmesan into a smooth dressing, loosening with a splash of water if needed.
- Wash and dry the cos leaves and tear into bite-sized pieces.
- Toss the leaves with enough dressing to coat lightly.
- Add the warm croutons and toss once more.
- Top with the remaining Parmesan and plenty of black pepper to serve.
Equipment
The three ways, side by side
Budget
Baby gem, shop croutons and bottled Caesar dressing.
Better
Cos lettuce, homemade garlic croutons and a quick anchovy dressing.
Ultimate
Hand-whisked egg-yolk and anchovy dressing, sourdough croutons and 24-month Parmigiano.
