Caesar Salad

Name: Caesar Salad
Total time: 20 min
Ingredients: 4 baby gem lettuce (quartered then cut into chunks on the diagonal); 40 g Pecorino (coarsely grated); 2 tbsp mayonnaise; 3 tbsp Greek yoghurt; 3 anchovy fillet (finely chopped); 1 tsp dijon mustard; 1-2 dashes Worcestershire sauce; 1 lemon (juice); 15 g Parmesan cheese; 2 tbsp olive oil; 20 g unsalted butter; 1 clove garlic (grated); 1/2 tsp smoked paprika; 1 lemon (zest); 60 g breadcrumbs (fresh); 2 tbsp flat leaf parsley (finely chopped)

20 mins

257 cals per serving

Donal's Notes

It’s the crunchy crumbs that take this to a new level and they keep really well so try making double or even triple the recipe and keeping the rest in a sealed container for up to a week to sprinkle on top of your pasta, salads or even sprinkled over your morning bacon and eggs!

Equipment

Chopping board

Chopping knife

Microplane

Small whisk

Large frying pan

Wooden spoon

Method

Quarter the baby gem lettuce and coarsely grate the pecorino. Put the baby gem and pecorino into a large serving bowl.

Blend all the ingredients for the dressing together and season to taste and set aside.

For the pangrattato, heat the oil and butter in a large frying pan. Add the garlic, paprika, lemon zest and breadcrumbs and toss to combine and fry over a medium heat until golden and crispy. Tip into a bowl and toss with the parsley.

Drizzle the dressing over the salad leaves and sprinkle with the pangrattato and serve.