Caesar Salad Recipe
Baby gem, Parmigiano Reggiano, house-made brioche croutons
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Croutons
Dressing
Method
Preparation
- 1
Prepare the Croutons
Preheat your oven to 180°C (350°F). Cut the brioche bread into cubes. Toss the bread cubes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and bake for 10-15 minutes or until golden and crispy.
- 2
Make the Dressing
In a bowl, whisk together mayonnaise, lemon juice, Worcestershire sauce, anchovy paste, minced garlic, salt, and pepper until well combined. Adjust seasoning to your taste.
- 3
Prepare the Salad
Wash and dry the baby gem lettuce. Tear the leaves into bite-sized pieces and place them in a large bowl. Shave or grate the Parmigiano Reggiano over the top.
Assembly
- 4
Combine and Serve
Drizzle the dressing over the salad and toss gently to coat the leaves. Add the croutons on top and serve immediately.