Italian Cesar salad
A classic salad with an Italian touch.
Serves: 4
Preparation time: 35 minutes
Cooking time: 3 minutes
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You will need
- 5 tablespoons high quality extra virgin olive oil, plus extra for the croutons
- 4 garlic cloves, peeled and finely chopped (or crushed)
- 1 baguette (preferable a day old), thinly sliced
- 1-2 anchovies, finely chopped
- 2 eggs
- 2 tablespoons freshly squeezed lemon juice
- 150g Parmigiano Reggiano, 50g grated and 100g chopped into small pieces
- 4 heads romaine lettuce, rinsed and dried
- Salt and pepper, to taste
Recipe Information
Step by step guide to making Italian Cesar salad
- In a very large bowl whisk together the olive oil and garlic. Let sit for half an hour.
- While the oil is sitting, make the croutons. Preheat the grill to medium-high. Spread the baguette slices out over a baking sheet lined with parchment paper.
- Brush with olive oil (or melted butter), then grilll for a couple of minutes until the tops are lightly browned. Remove and let cool.
- Add the anchovies and eggs to the oil and garlic mixture, then whisk until creamy. Add salt and pepper to taste and the lemon juice.
- Whisk together with the grated Parmigiano Reggiano and adjust the seasoning or lemon juice to taste (the lemon should give an edge to the dressing, but not overwhelm it.)
- Using your hands, tear off chunks of lettuce, then add to the oil mixture and toss until coated.
- Coarsely chop the toasted bread and add to the salad, then top with the chopped Parmigiano Reggiano.
*All information included in this recipe has been provided by Italia Formaggi.
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Nutritional information for Italian Cesar salad
Nutritional information for Italian Cesar salad
Nutrition type | per serving |
---|---|
Calories | 512 kcal |
Total Fat | 28.0g |
Saturated Fat | 6.0g |
Salt | 3.2g |
Sugar | 0g |
Here are your recipe ingredients
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22p
22p/ea
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£1.45
£2.90/100g
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30p
30p/ea
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£3.75
£18.75/kg
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