Caesar Salad Recipe


Caesar Salad

Prep Time ~20. mins Cooking Time ~10 Mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~No Serves ~6

Tip ~


450g / 1lb Cos lettuce


125g / 4oz thick sliced white bread

3 tbsp olive oil

1 tsp paprika

Pinch cayenne pepper


200ml / 7floz olive oil

8 garlic cloves, peeled and crushed

8 anchovy fillets in oil, drained and chopped

1 tbsp balsamic vinegar

2 tbsp Dijon mustard

Juice 1 lemon

1 medium egg

To finish:

50g / 2oz Parmesan cheese, grated

Crushed black peppercorns

Snipped chives


1. Divide the lettuce into leaves, wash and dry, then place in a large bowl.

2. To make the croutons - cut the bread into 2.5cm (1 inch) cubes. Put the olive oil, paprika and cayenne pepper into a bowl and mix together. Add the bread cubes and toss well until coated in the mixture.

3. Place the bread cubes on a baking sheet and bake at 220C / 200C fan oven / Gas 7 for 6 - 8 minutes until crisp and golden. Set aside.

4. To make the dressing - put the olive oil in a small pan with the garlic and anchovies and heat gently for 5 minutes until the anchovies have broken down. Place in a bowl and leave to cool.

5. Add the balsamic vinegar, mustard and lemon juice and whisk together until thickened.

6. Cook the egg in boiling water for 2 minutes only, and then cool under cold running water. Remove the shell and break open the egg.

7. Drop the yolk directly into the cool dressing and whisk until smooth, don't worry if some of the egg white goes in too.

8. Scatter the croutons and grated Parmesan over the lettuce leaves, drizzle the dressing over and toss together. Sprinkle with crushed black pepper and chives. Serve immediately as a light lunch or supper dish.