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Caesar salad


  • 4 medium Cos lettuces
  • 1 ciabatta loaf
  • Olive oil
  • 150g Parmesan, grated
  • 1 punnet cherry tomatoes, washed and halved


  • 500g mayonnaise
  • 1 clove garlic, finely crushed
  • 1 teaspoon anchovy paste
  • Juice of 1 lemon
  • 100ml vegetable stock (cold)
  • Cracked black pepper to taste
  • 10g chives, very finely chopped (retain a few for garnish)


Separate, wash, thoroughly dry and refrigerate the lettuce leaves. Slice the ciabatta into croûtons and sprinkle very lightly with olive
oil on both sides. Place on a baking tray in the oven at 120°C, turning regularly until lightly brown and crisp. Remove from the
oven and place to one side. 

Mix the dressing ingredients in a bowl with a tablespoon of Parmesan to a nice coating consistency: if the mix gets too thick simply add a little water. Break the lettuce into serving pieces and plate into serving bowls. Drizzle with the dressing, and sprinkle with Parmesan and halved cherry tomatoes. Finish with croûtons and a few chives.

As alternatives, top with a little smoked salmon, chicken pieces or crisped Pancetta. Omitting the anchovy paste makes this a perfect vegetarian dish, either as a starter or main course.