Caesar salad recipe
This is your classic Caesar salad, with a homemade dressing to knock the socks off anything you would buy. It’s a simple recipe you’ll come back to again and again.
Tips:
- You can prepare the dressing and leave it in the fridge in a sealed container for up to three days.
- We’ve used traditional romaine lettuce, but you could use baby gem or any crunchy lettuce which won’t wilt in the dressing. Iceberg lettuce is a firm no here!
- A classic Caesar doesn’t have any additions, but if you’d like to serve it as a main course, you could add grilled chicken.
- The croutons will keep in an airtight container for up to three days.
Ingredients
For the croutons- 1 medium baguette or ciabatta, torn into small pieces
- 3 tbsp olive oil
- 2 large eggs
- 5 anchovy fillets, drained
- 1 clove garlic, crushed
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 0.5 lemon, juice only
- 150 ml olive oil
- 20 g freshly grated Parmesan, plus extra grated or shavings, to serve
- 2 heads romaine lettuce, leaves halved, or quartered if large
Details
- Cuisine: American
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- To make the croutons, toss the baguette chunks in the olive oil, season and bake on a baking for about 15 minutes, until crisp. Set aside to cool.
- 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.
- Toss the lettuce leaves in the dressing, place in a serving bowl then add the extra grated Parmesan or shavings and croutons on top to serve immediately.
Image: Natalia Lisovskaya/Shutterstock
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