This bold take on a Caesar salad keeps the Romaine in crisp, sculptural wedges, which allows the lettuce to shine beneath lashings of creamy dressing, crunchy croutons and Parmigiano Reggiano curls
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Easy |
| Calories | 439 |
| Fat | 26g |
| Saturates | 7g |
| Protein | 21g |
| Carbs | 37g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Tear the bread into rough chunks. Spread the bread on a tray, drizzle with 2 tbsp olive oil and toast for 8-10 minutes until golden and crisp. Set aside to cool.
To make the dressing, place the anchovies and garlic clove in a mortar. Using a pestle, mash the anchovies and garlic to a paste. Juice the lemon and add to a bowl. Add the egg yolk, mustard, lemon juice, Worcestershire sauce and anchovy-garlic paste to the bowl and whisk until combined. Slowly drizzle in 50ml olive oil while whisking until emulsified. Grate in 50g cheese and stir to combine. Season to taste.
Remove any wilted outer leaves from the Romaine lettuce, then slice each head lengthways into halves or quarters, keeping the core intact to hold the wedges together. Rinse gently and pat dry with a clean kitchen towel.
Arrange the Romaine wedges on a serving platter. Spoon the dressing generously over each wedge, allowing it to drip between the leaves. Scatter over the crunchy croutons and the remaining grated Parmigiano Reggiano.
Serve immediately.
