Delia Smith Caesar Salad Recipe has crisp lettuce, rocket, Parmesan, garlic croutons and a strong anchovy dressing. Make the croutons first, then the dressing. Toss the salad just before serving.
Ingredients
- 1 small Cos lettuce
- 1 packet Crispheart lettuce, or the heart of a Webb’s Wonder
- 1 large handful of rocket
- 40g Parmesan, finely grated
- Salt
- Freshly ground black pepper
For the Croutons
- 50g crustless white bread, cut into small cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon finely grated Parmesan
- 1 garlic clove, crushed
For the Dressing
- 1 large egg
- 1 x 50g tin anchovy fillets, drained
- 1 garlic clove
- Juice of 1 lime
- 1 heaped teaspoon mustard powder
- ½ teaspoon Worcestershire sauce
- 150ml extra virgin olive oil
- The oil from the anchovies
- 40g Parmesan, finely grated
- Salt
- Freshly ground black pepper
How to Make Delia Smith Caesar Salad
Step 1
Heat the oven to 180°C (350°F).
Put the bread cubes into a bowl. Add the olive oil, garlic and Parmesan. Mix until the bread is coated.
Spread the bread on a baking tray. Bake for about 10 minutes, turning the pieces once, until they are golden and crisp.
Leave the croutons to cool.
Step 2
Put the egg, anchovies, garlic, lime juice, mustard powder and Worcestershire sauce into a food processor.
Blend until smooth.
Mix the olive oil with the oil from the anchovies. With the machine running, pour the oil in slowly. Keep pouring in a thin stream until all the oil has been added.
Add the Parmesan and blend briefly. Taste the dressing. Add salt only if needed, then add black pepper.
Step 3
Wash the lettuce and dry it thoroughly. Tear the leaves into pieces and put them into a large salad bowl. Add the rocket.
Pour over the dressing and toss the leaves until they are coated.
Add the cold croutons and toss again. Scatter over the remaining Parmesan and add some black pepper.
Serve at once.
What to Serve With Delia Smith Caesar Salad
This is good with roast chicken, grilled chicken or grilled fish. It can also be served as a starter before a main course.
If the salad is being served later, keep the lettuce, dressing and croutons separate. Mix them just before eating.
Delia Smith Caesar Salad Nutrition Information
A serving is roughly 350–450 calories, depending on the amount of dressing, Parmesan and croutons used.
Most of the calories come from the olive oil, Parmesan, egg and bread. The anchovies and egg also add protein.
FAQs
Can I use lemon instead of lime?
Yes. Lemon can be used in the same way. The flavour will be a little different.
Do I have to use anchovies?
For this recipe, yes if you want the dressing to have the proper anchovy flavour. The anchovies are blended into the dressing, so there are no pieces of fish in the finished salad.
Why does the lettuce need to be dry?
Water left on the lettuce will thin the dressing. Dry the leaves well after washing them.
Can I make the croutons ahead?
Yes. Once completely cold, keep them in an airtight container until needed.
Can I make the dressing ahead?
Yes. Keep it covered in the fridge. Stir it before adding it to the salad.
Can I add chicken?
Yes. Cooked chicken can be sliced and added to the salad just before serving.