← All recipes

Caesar Salad

Crisp romaine with garlicky croutons, parmesan and a proper anchovy dressing.

20 min · serves 2 · 430 kcal per serving

Ingredients

• 2 romaine hearts
• 2 slices sourdough, cubed
• 4 anchovy fillets
• 1 egg yolk
• 1 clove garlic
• 1 tsp Dijon mustard
• 1 lemon
• 100ml olive oil
• 40g parmesan, shaved
• Salt and pepper

Method

1. Toss the bread in oil and bake until crisp and golden. Give it about 12 minutes.
2. Mash the anchovies and garlic, then whisk with the yolk, mustard and lemon.
3. Whisk in the oil slowly until the dressing thickens. Give it about 3 minutes.
4. Coat the leaves, then finish with croutons and parmesan.

Free to use. Photo credits are here.