Caesar Salad

    35 minutes

    This is a simple, stripped down version of Caesar salad with very assertive flavours from anchovies, garlic and Worcestershire.

    7 people made this

    Serves: 4 

    • 2 cups sourdough bread, cubed
    • 80ml extra virgin olive oil
    • salt and pepper, to taste
    • 6 cloves garlic, 3 unpeeled
    • 4 anchovy fillets
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons red wine vinegar
    • 1 cos lettuce
    • 1 egg, soft boiled
    • Parmesan cheese, to garnish

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 180 degrees C. Sprinkle the bread cubes with half the olive oil and salt and pepper. Place in the oven on a baking tray and toast, turning once, until golden, about 15 minutes. Briefly rub the cubes with the unpeeled garlic.
    2. Crush the 3 peeled cloves of garlic into a bowl and add about 1/2 teaspoon salt. With a fork, crush the anchovies in to the garlic. Add the Worcestershire, vinegar and pepper to taste. Start whisking. While whisking, drizzle in the remaining olive oil to make a thick dressing.
    3. Arrange the lettuce leaves and toasted bread in a salad bowl. Crack in the soft boiled egg, add the dressing and toss to coat. Serve garnished with Parmesan.

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    This is such a simple salad to make and so good. Feels good not to waste old bread too.  -  19 Mar 2014