Caesar Recipe
Baby honey gem, parmesan, anchovy, parmesan crouton
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
Dressing
Croutons
Method
Salad Preparation
- 1
Prepare the Lettuce
Rinse the baby honey gem lettuce under cold water, gently pat dry with a kitchen towel, and tear the leaves into bite-sized pieces. Place them in a large salad bowl.
- 2
Grate the Parmesan
Using a grater, finely grate 50 grams of Parmesan cheese and sprinkle it over the lettuce in the salad bowl.
Dressing Preparation
- 3
Make the Dressing
In a small bowl, mash the anchovy fillets and minced garlic clove together until they form a paste. Add the Dijon mustard, lemon juice, olive oil, salt, and black pepper. Whisk together until well combined and creamy.
Crouton Preparation
- 4
Prepare the Croutons
Preheat your oven to 180°C (350°F). Cut the slices of bread into cubes and place them in a mixing bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with garlic powder and 20 grams of grated Parmesan cheese. Toss until the bread is evenly coated.
- 5
Bake the Croutons
Spread the bread cubes on a baking sheet in a single layer and bake in the preheated oven for about 10-12 minutes or until golden brown and crispy, tossing halfway through.
Assembling the Salad
- 6
Combine and Serve
Once the croutons are ready, let them cool slightly. Pour the dressing over the lettuce and toss to coat. Add the croutons on top and serve immediately, garnished with extra Parmesan cheese if desired.