Description
Mary Berry’s version of Caesar salad focuses on simple, fresh ingredients combined with a creamy, savory dressing made from scratch. The salad features romaine lettuce, homemade or store-bought croutons, Parmesan cheese, and a creamy dressing with garlic, lemon, mustard, and anchovy paste—capturing the essence of the original while keeping it approachable for home cooks.
Ingredients
For the salad:
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- Romaine Lettuce (2 heads, chopped or leaves separated)
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- Croutons (1–2 cups, homemade or store-bought)
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- Parmesan Cheese (50g / ½ cup, shaved or grated)
For the dressing:
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- Mayonnaise (4 tbsp)
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- Grated Parmesan (2 tbsp)
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- Garlic (1 small clove, crushed)
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- Dijon Mustard (1 tsp)
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- Anchovy Paste (½ tsp, or 1 anchovy fillet mashed)
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- Lemon Juice (1 tbsp, freshly squeezed)
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- Olive Oil (1 tbsp)
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- Salt and Black Pepper (to taste)
Optional: Add grilled chicken breast, soft-boiled eggs, or crispy bacon to turn it into a main dish.
Instructions
In a small bowl, combine mayonnaise, grated Parmesan, crushed garlic, Dijon mustard, anchovy paste, lemon juice, and olive oil. Whisk until smooth. Season with salt and black pepper to taste. Set aside.
Wash and dry the romaine lettuce thoroughly. Tear or chop into bite-sized pieces if needed, or leave whole for presentation.
In a large salad bowl, combine the lettuce, croutons, and a generous amount of dressing. Toss well until the leaves are lightly coated.
Top with Parmesan shavings and serve immediately. Add optional proteins if using.