Caesar salad
- ⏱ 1 hour
- Medium
- Serves 1
- 👥 2-cook recipe
A crisp Caesar salad with golden croutons, anchovy dressing, romaine lettuce, and Parmesan.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Caesar salad
0/0
COOK 1COOK 2
1Preheat the oven
Preheat the oven to 175°C/gas mark 3
2Tear the bread
3Plate and serve
+ 15 more steps in the app
Caesar salad
0/0
COOK 2COOK 1
1Preheat the oven
2Tear the bread
Remove the crusts from the bread and tear it into...
3Plate and serve
+ 15 more steps in the app
Ingredients
- 150 g bread (slightly stale, about a day old (white or sourdough))
- 3 tbsp olive oil
- 2 romaine lettuces
- 1/2 tbsp red wine vinegar
- 80 ml good-quality olive oil
- 4 anchovy fillets (chopped)
- 1/2 garlic clove (chopped)
- 1 large egg (fridge cold, beaten)
- 45 g Parmesan (grated)
- 1 1/2 tbsp lemon juice
- salt, to taste
- pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Preheat the oven COOK 2
- Preheat the oven to 175°C/gas mark 3
2. Tear the bread COOK 1
- Remove the crusts from the bread and tear it into large, misshapen shards, roughly the size of a large cotton bud but wonkier in appearance
3. Mise en place COOK 1
- Prep 4 anchovy fillets: chop
- Prep 1/2 garlic clove: chop
4. Prepare the lettuce COOK 1
- Remove the tougher outer leaves of the romaine lettuces and discard them, Unravel the rest of the lettuce, keeping the leaves whole, washing and drying each one
5. Mise en place COOK 2
- Prep 1 egg: fridge cold, beat
6. Bake the croutons COOK 1
- On a baking tray, toss the bread in the 3 tablespoons of oil, season with a pinch of salt, and place it in the oven
- Check after 10 minutes and give the pieces a turn
- Return for a further 5–10 minutes until the croutons are a deep gold colour
7. Make the dressing COOK 2
- In a pestle and mortar, pound the garlic to a paste
- Add the anchovy fillets and pound not quite to a smooth paste
- Add the lemon juice and red wine vinegar and stir to incorporate
- In the pestle and mortar, add 30g of the Parmesan, the beaten egg, and plenty of black pepper, Slowly drizzle in the good-quality olive oil, mixing constantly, The resulting dressing should be a slightly strange consistency—not totally emulsified but still all holding together
- Taste the dressing both on its own and with a salad leaf to check the balance
- Add more lemon juice if you feel it needs more zing, and judge whether it needs an extra bit of seasoning
🤝 Cook 1 hands over the garlic clove and anchovy fillets.
8. Cool the croutons COOK 1
- Allow the croutons to cool
9. Toss the salad COOK 1
- In a large bowl, place the romaine lettuces and croutons and pour over enough dressing to coat each leaf and crouton, Make sure the dressing is well distributed and each leaf is glossy and glazed with it
🤝 Cook 2 hands over the dressing.
10. Plate and serve BOTH
- Start with the larger leaves on the bottom of the plate, building the salad up like a pyramid with the smallest, most tender leaves on top and the croutons spread throughout, Generously grate the remaining Parmesan on top of the salad
- Use the fine side of the grater or better still a microplane to create delicate curls of cheese
See it in action
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