What to eat this month

Eat Seasonably Caesar Salad

Eat Seasonably Caesar Salad

The classic Caesar Salad, topped with anchovy and parmesan, is one of the simplest and tastiest things to do with an in-season lettuce.

What you need

Serves 4

Salad
  • 1 Small Ciabatta Loaf
  • 1 tbsp Olive Oil
  • 1 Clove of Garlic
  • Sea Salt
  • 2 Small Cos Lettuce, washed
  • 50g Parmesan Shavings
  • 1 x 50g Anchovy Fillets (save the drained juice for the dressing)
    • Dressing
  • 1 tbsp Dijon Mustard
  • 1 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • 60ml Yogurt
  • Dash Tabasco Sauce
  • Freshly ground Black Pepper & salt

Directions

Make the croutons: preheat the oven to 180˚C/ 350˚F/ Gas 4

Cut or tear the bread into 2.5cm pieces

Put into a baking tray, sprinkle with sea salt, olive oil & garlic. Cook for 10 minutes and cool

To make the dressing, whisk all the ingredients together in a bowl

Arrange the lettuce in a shallow bowl, tearing any of the larger leaves in half

Toss the leaves with the dressing and sprinkle over the parmesan, anchovies & croutons

Serve in the large bowl or individually

Makes a great starter or light lunch in the summer, chicken breasts can be added to make a more substantial meal

» Download the recipe

Eat Seasonably Caesar Salad

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