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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

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.

Supported by

Indy Cafe Cookbook Volume 2

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.
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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.

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