Caesar Salad

  • Serves6
  • DifficultyEasy

For the Parmesan crisps

100g fresh parmesan, finely grated
Freshly ground black pepper
1/2 tsp poppy seeds

For the dressing

40g fresh Parmesan, finely grated
2 small garlic cloves
1 egg yolk
Salt, pepper
90ml olive oil
1 tsp Worcestershire sauce
1 tbsp lemon juice

For the salad

3 cos lettuce hearts
8 small slices crusty white bread, cut into 1cm cubes
90ml olive oil
8 anchovy fillets (optional)
Freshly ground black pepper

1. To make the Parmesan crisps, preheat the oven to 180°C. Line a baking tray with non-stick baking paper. Sprinkle the Parmesan to form 8 rounds on the baking tray. Season with pepper and sprinkle with poppy seeds. Bake for 8 to 10 minutes until the cheese has melted and is golden brown. Remove from the oven and cool. Once the crisps have hardened, transfer to kitchen paper.

2. To make the dressing, place all the ingredients in a small blender or processor and blitz until smooth and creamy. If too thick, add a little water. Pour half the dressing into the bottom of the serving glasses.

3. Separate and wash the cos lettuce hearts and dry thoroughly. Arrange vertically in the glasses.

4. Heat the oil in a frying pan and sauté the croutons until golden brown. Drain on kitchen paper.

5. To serve, combine the croutons and anchovies (if using) with the lettuce and drizzle the remaining dressing over the salad. Garnish with the Parmesan crisps. Add freshly ground pepper and serve.

Recipe courtesy of Kenwood's Around the World in 80 Plates

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