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Cover - Caesar Salad

Caesar Salad

20 mins
257 cals per serving
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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!

Ingredients

baby gem lettuces
baby gem lettuces
Pecorino
Pecorino
mayonnaise
mayonnaise
Greek yoghurt
Greek yoghurt
anchovy fillets
anchovy fillets
dijon mustard
dijon mustard
Worcestershire sauce
Worcestershire sauce
lemon
lemon
Parmesan cheese
Parmesan cheese
olive oil
olive oil
unsalted butter
unsalted butter
garlic
garlic
smoked paprika
smoked paprika
breadcrumbs
breadcrumbs
flat leaf parsley
flat leaf parsley

Equipment

Chopping board
Chopping board
Chopping knife
Chopping knife
Microplane
Microplane
Small whisk
Small whisk
Large frying pan
Large frying pan
Wooden spoon
Wooden spoon

Method

1

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

2

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

3

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.

4

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

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