Caesar Salad

Makes: 4
Preparation time: 10 minutes
Cook time: 5 minutes


  • 6tbsp Filippo Berio Extra Virgin Olive Oil
  • 100g French bread, cut into cubes
  • 1 garlic clove, halved
  • 1 sweet romaine lettuce, washed
  • 50g can anchovy fillets in olive oil
  • 25g freshly grated Parmesan cheese

For the dressing :

  • 4tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 large egg yolk
  • 1 garlic clove, crushed
  • Juice 1/2 lemon
  • 1/2 tsp caster sugar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce


First make the croutons: heat the oil in a large frying pan. Add the bread cubes and fry for 4-5 minutes over a medium heat stirring until the croutons are golden. Place in a large bowl.

Tear the lettuce into large pieces and add to the bowl. Drain the anchovies reserving 2 tbsp of the oil for the dressing. Dice the anchovies and add to the lettuce with the Parmesan cheese.

Place all the dressing ingredients and anchovy oil in a food processor and blend until smooth. Season to taste with salt and freshly ground black pepper.

Add the dressing to the salad bowl and toss until well coated. Serve immediately.


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