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Super Crunchy Caesar Salad

There's something undeniably satisfying about the perfect Caesar salad—the crunch of fresh, crisp Cos lettuce or romaine lettuce, the creamy richness of tangy dressing, the sharp bite of Parmesan cheese, and the irresistible crunch of golden croutons. This timeless salad is a staple on menus worldwide, beloved for its simplicity and bold flavours and textures.

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cooking

Ingredients
  • ½ loaf ciabatta (bread)
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 head of Crunchy Cos (or Romaine or Iceberg)
  • 50 g/2 oz Parmesan cheese (piece)
Dressing ingredients
  • ½ clove of garlic
  • 2 anchovies from a can, drained
  • 1 tbsp of Parmesan cheese (piece)
  • 2-3 tbsp extra virgin olive oil
  • 2 tbsp mayonnaise
  • 1-2 tbsp lemon juice
  • Worcestershire sauce
  • Freshly ground black pepper
Contributor
Veggies first
Veggies First
Preparation
  • Preheat the oven to 200°C/400°F. Break the ciabatta in small chunks. Divide them over a large ovenproof dish.
  • Crush the clove of garlic and mix half of it with the 2 tbsp of olive oil. Drizzle the garlic oil over the ciabatta and roast in the oven for 10-15 until crunchy and goldenbrown. Let it cool.
  • Meanwhile tear the lettuce in pieces. Finely chop the anchovies. Grate as much of the cheese until you have the amount of a large tablespoon.
  • Make a dressing by combining the rest of the garlic, anchovies, grated cheese, extra virgin olive oil and mayonnaise. Season to taste with freshly ground black pepper, lemon juice and Worcestershire sauce.
  • Drizzle the dressing over the lettuce and toss the lettuce with the croutons. Slice the rest of the cheese and divide over the salad.
Twist It!

Not a lover of anchovies? You can make the salad without anchovies. According to the experts, the original Caesar salad doesn’t have it either! You are a big lover of anchovies? Divide the rest of the can over the salad.

Contributor
Veggies first
Veggies First