Caesar Salad
Equipment
- Chopping board
- Chopping knife
- Microplane
- Small whisk
- Large frying pan
- Wooden spoon
Ingredients
- 4 baby gem lettuce quartered then cut into chunks on the diagonal
- 40 g Pecorino coarsely grated
For the caesar dressing
- 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
For the pangrattato
- 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
Instructions
- 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.
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!
Nutrition
Serving: 4gCalories: 257kcal
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