Caesar salad with garlic croutons

Pimp this classic dish with your choice of jammy eggs, cooked chicken breast, salty anchovies or crisp bacon
caesar salad with garlic croutons

Nick Hodges, executive chef at The Alverton Hotel in Truro, shares his recipe for caesar salad with garlic croutons

thealverton.co.uk

Serves    2

Supported by

Indy Coffee Box - Never have a bad coffee again

For the dressing:

  • Garlic 2 cloves, peeled
  • Anchovies 7
  • Lemon ½, juice
  • White wine vinegar 30ml
  • Parmesan 25g, finely grated
  • Dijon mustard 15g
  • Egg yolk 1
  • Worcestershire sauce 5ml
  • Rapeseed oil 60ml
  • Salt and white pepper to taste

For the garlic croutons:

  • Rapeseed oil a drizzle
  • Garlic 2 cloves, peeled and crushed
  • Stale bread 2 slices, diced (focaccia and ciabatta work well)
  • Rosemary a sprig, chopped
  • Salt a pinch
  • Lettuce 1, large

Optional extras:

  • Crispy bacon
  • Cooked chicken breast
  • Boiled eggs
  • Anchovies
  1. For the dressing: put all the ingredients in a blender and blitz until smooth. Set aside.
  2. For the garlic croutons: preheat the oven to 155°c / gas 3. In a shallow bowl, mix together the oil and garlic. Soak the bread in the oil until coated, then stir in the rosemary and salt.
  3. Place the croutons on a baking tray and bake in the oven, turning occasionally, until golden brown.
  4. Wash the lettuce and drain well. Tear off the outer leaves and reserve the small inner leaves for garnishing. Mix the outer leaves with 4-5 tbsp of the dressing.
  5. Place the dressed leaves in a salad bowl. Layer with the inner leaves, croutons and any optional extras. Finish with a generous grating of parmesan.

You will need

For the dressing:

  • Garlic 2 cloves, peeled
  • Anchovies 7
  • Lemon ½, juice
  • White wine vinegar 30ml
  • Parmesan 25g, finely grated
  • Dijon mustard 15g
  • Egg yolk 1
  • Worcestershire sauce 5ml
  • Rapeseed oil 60ml
  • Salt and white pepper to taste

For the garlic croutons:

  • Rapeseed oil a drizzle
  • Garlic 2 cloves, peeled and crushed
  • Stale bread 2 slices, diced (focaccia and ciabatta work well)
  • Rosemary a sprig, chopped
  • Salt a pinch
  • Lettuce 1, large

Optional extras:

  • Crispy bacon
  • Cooked chicken breast
  • Boiled eggs
  • Anchovies

Method

  1. For the dressing: put all the ingredients in a blender and blitz until smooth. Set aside.
  2. For the garlic croutons: preheat the oven to 155°c / gas 3. In a shallow bowl, mix together the oil and garlic. Soak the bread in the oil until coated, then stir in the rosemary and salt.
  3. Place the croutons on a baking tray and bake in the oven, turning occasionally, until golden brown.
  4. Wash the lettuce and drain well. Tear off the outer leaves and reserve the small inner leaves for garnishing. Mix the outer leaves with 4-5 tbsp of the dressing.
  5. Place the dressed leaves in a salad bowl. Layer with the inner leaves, croutons and any optional extras. Finish with a generous grating of parmesan.
Supported by
Indy Coffee Box - Never have a bad coffee again
Churchill

'Cos or romaine lettuce is traditional but baby gem also works well,' says Nick

Supported by
Churchill

Supported by

Churchill
Supported by
FOOD Magazine issue 187

Supported by

FOOD Magazine issue 187
Supported by
food newsletter banner

Supported by

food newsletter banner
Loading...

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.