Caesar Salad

in

Staff member Ellie created this simple summer lunch option. Customise with a range of protein options to suit your taste. If making more than two portions double the dressing quantities.

Ingredients

For the croutons and salad:

  • 1 thick slice of bread per portion ( sourdough or other). cut or torn into large-ish chunks.

  • splash rapeseed oil *

  • a few leaves of fresh Romaine lettuce, or seasonal greens of your choice, per portion

  • Protein options stocked at Get Loose; egg, chickpeas, seitan, tinned fish, tempeh (oven roasted)

For the dressing:

  • Fresh black pepper to taste *

  • 1-2 garlic cloves

  • 30-35g capers *

  • 6 anchovies *

  • 1 egg yolk *

  • 1 and-a-half tbsp Dijon *

  • 120ml of olive oil *

  • 60ml of rapeseed oil *

  • 1 tsp Tabasco

  • 1 tbsp Worcestershire sauce

  • 70g hard cheese *

  • 1 tbsp lemon juice *

  • zest of 1 lemon (optional)

*ingredients available at Get Loose

Method

  1. Blend together the egg yolk and lemon juice. Continue blending whilst slowly drizzling in the oil; it is important to be slow because the dressing needs to emulsify. Stop when it looks like mayonnaise.

  2. Add the pepper, garlic, capers, anchovies, mustard, Tabasco, Worcestershire sauce, cheese, and (optional) lemon zest to the mix and blend. Blend until smooth and creamy.

  3. Taste test. It likely wont need salt because of all the salty elements, but see how your preference is. Set aside

  4. Make the croutons fresh. Add the splash of rapeseed oil in a pan. When hot, toss in the chunks of bread and flip occasionally until toasted on all sides. The heat should be high, and the timing should be quick so that the croutons are toasted well, but are still tender and chewy on the inside. 

  5. Assemble. Combine the dressing with freshly washed romaine salad leaves, or other greens, croutons, and a protein of your choice.