Chicory Caesar Salad Recipe
with Calabrian anchovies and bagna cauda 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
Croutons
Dressing
Method
Salad Preparation
- 1
Prepare Chicory Leaves
Wash and dry the chicory leaves thoroughly. Tear them into bite-sized pieces and place them in a large salad bowl.
- 2
Add Cherry Tomatoes
Cut the cherry tomatoes in half and add them to the bowl with chicory.
- 3
Add Parmesan Cheese
Grate or shave the Parmesan cheese and sprinkle it over the salad.
- 4
Add Anchovies
Finely chop the Calabrian anchovies and add them to the salad.
- 5
Garnish with Parsley
Chop the fresh parsley and sprinkle it on top of the salad for garnish.
Crouton Preparation
- 6
Prepare Baguette
Slice the baguette into 1-inch cubes.
- 7
Make Garlic Oil
In a small bowl, combine olive oil, minced garlic, salt, and black pepper.
- 8
- 9
Bake Croutons
Spread the croutons on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until golden brown and crispy.
Dressing Preparation
- 10
Combine Dressing Ingredients
In a small bowl, whisk together the anchovy paste, Dijon mustard, lemon juice, and Worcestershire sauce.
- 11
Add Olive Oil
Slowly drizzle in the olive oil while whisking until the dressing is well combined and emulsified.
- 12
Season Dressing
Taste and season with salt and black pepper to your preference.
Assembly
- 13
Combine Salad and Dressing
Pour the dressing over the salad and toss gently to ensure all ingredients are coated.
- 14
Add Croutons
Top the salad with the baked croutons just before serving.
- 15
Serve
Serve the chicory Caesar salad immediately, and enjoy!
