Sides & Salads

Caesar Salad

Prep Time: 10 mins
Cooking Time: 5 mins
4 people

Used in this recipe

Ingredients

For the salad:

6 tbsp 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:

4 tbsp 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

Method

First make the croutons: start by heating the Filippo Berio Extra Virgin Olive 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 Filippo Berio Extra Virgin Olive 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.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.