Event Enquiries: 01604 731731
Bedroom Booking Hotline: 08455 049550
e: info@sundialgroup.com

Caesar salad (V)


  • 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.

Back To Recipes

We use cookies on this website to ensure the best user experience for yourself. If you want to learn more about how cookies affect you, click here.
Hide This Message.