Caesar Salad

Caesar Salad


1 person made this

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

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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Reviews (1)


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

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