Caesar Salad (V)

Let’s be frank, a caesar salad costs a fortune at restaurants and cafés. They usually hover around £10/$12.60. Making this yourself couldn’t be more satisfying purely because not only do you save, but you get much more! It was during times when we felt peckish that we felt inspired to create a snack that keeps you going, whether in the office or on-the-go. This salad doesn’t involve that much cooking (if at all), its more of a mise en place partnering. The highlight is definitely the croutons, they are freshly baked in the oven to give a fragrant golden crunch. This is a simple vegetarian recipe, great for a packed lunch or as a side to dinner. Feel free to add chicken, bacon or anchovies.

Serves 2-3

Caesar Salad (V)
Roman Lettuce Leaves chopped into small pieces 200g
Fresh Bread Slices cut into squares 4
Olive Oil 3 tbs
Sea Salt a generous pinch
Parmesan Cheese grated 100g
Organic Caesar Salad Dressing a dollop


Preheat oven to 200°C | Gas Mark 6 | 400°F. Line a roasting tray with baking paper.

Place bread pieces above roasting tray and mix (using hands) with olive oil and a generous pinch of sea salt. Leave in the oven for 30 minutes or until they become very golden and crispy.

In a large bowl, toss together all ingredients and transfer onto a serving plate.


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