How To Make Nigella’s Caesar Salad Recipe
A classic Caesar Salad recipe with Nigella’s twist.
Serves:
Ingredients
- 2 heads of Romaine lettuce, washed and dried
- 1/4 cup of croutons
- 3 tbsp of grated Parmesan cheese
- 1/2 cup of olive oil
- 2 cloves of garlic, minced
- 1 lemon, juiced
- 1 anchovy fillet
- 1 tsp of Dijon mustard
- Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C).
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Cut the Romaine lettuce hearts in half, lengthwise, then place on a baking sheet.
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Drizzle the lettuce with 1/4 cup of olive oil and sprinkle with salt and pepper. Roast in the oven for 10 minutes, until the edges are slightly charred.
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While the lettuce is roasting, make the dressing. Start by mashing the anchovy fillet into a paste in a mixing bowl.
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Add the garlic, Dijon mustard, lemon juice, 1/4 cup of olive oil, and salt and pepper to the bowl and whisk until combined.
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Once the lettuce is done roasting, remove them from the oven and place them on a serving platter.
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Drizzle the dressing over the lettuce halves, then sprinkle with croutons and grated Parmesan cheese.
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Serve immediately and enjoy!
Nutrition
- Calories : 235kcal
- Total Fat : 22g
- Saturated Fat : 3.6g
- Cholesterol : 7mg
- Sodium : 165mg
- Total Carbohydrates : 6.3g
- Dietary Fiber : 0.9g
- Sugar : 0.9g
- Protein : 3.6g
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