Hairy Bikers Caesar Salad Recipe

This crisp, creamy Hairy Bikers Caesar Salad Recipe is made with homemade garlic croutons, fresh cos lettuce, and a punchy anchovy dressing ready in just 30 minutes. The hero moment is when the rich, emulsified yolk and parmesan dressing clings to the crunchy leaves without making them soggy. I love how this version balances the sharp lemon and salty anchovies perfectly for a proper restaurant-quality lunch.

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Why This Classic Works

I used to think making Caesar dressing from scratch was a massive faff, but the Hairy Bikers’ method proves it is worth the elbow grease. The secret lies in mashing the anchovies and garlic into a paste before whisking; it distributes that deep umami flavour through every drop of the oil, ensuring no bite is bland.

One lesson I learned is to use room temperature egg yolks, as they emulsify much easier than cold ones from the fridge. If you rush adding the oil, the dressing can split, but taking it slow results in a velvety, golden texture that bottled stuff just can’t match.

Hairy Bikers Caesar Salad Recipe Ingredients

For the Garlic Croutons:

• 2 thick slices day-old white bread or ciabatta, crusts removed
• 2 tbsp olive oil
• 1 garlic clove, peeled and slightly crushed (whole)

For the Caesar Dressing:

• 1 large egg yolk, at room temperature
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 3 anchovy fillets, drained and finely chopped
• 1 small garlic clove, crushed to a paste
• 100ml olive oil (or a mix of olive and sunflower oil)
• 2 tbsp finely grated Parmesan cheese
• Freshly ground black pepper

For the Salad:

• 1 large cos lettuce, washed and torn into chunky pieces
• Parmesan shavings, to serve

How To Make Hairy Bikers Caesar Salad Recipe

1. Prepare the Croutons: Preheat your oven to 200°C (180°C fan). Tear the bread into rough bite-sized chunks. Toss them in a bowl with the 2 tablespoons of olive oil and the whole crushed garlic clove, then spread them out on a baking tray. Bake for 8–10 minutes until golden and crisp, then discard the garlic clove and let the croutons cool.
2. Start the Dressing Base: While the croutons are crisping up, prepare the dressing base. Mash the anchovy fillets and the crushed garlic clove together on a board or in a mortar until they form a smooth, uniform paste.
3. Mix the Yolk: In a medium mixing bowl, whisk the egg yolk, Dijon mustard, and lemon juice together until smooth. Add the anchovy-garlic paste and whisk again to combine thoroughly.
4. Emulsify the Dressing: This is the crucial step. Whisking constantly, add the olive oil drop by drop to start. Once it begins to thicken, you can pour the oil in a very slow, steady stream. The mixture should emulsify and look creamy, similar to a loose mayonnaise.
5. Finish and Serve: Stir in the grated Parmesan cheese and season generously with black pepper (you likely won’t need salt due to the anchovies). Toss the torn cos lettuce leaves in the dressing until well coated, then scatter over the crunchy croutons and finish with extra Parmesan shavings.

Recipe Tips

• Room Temp Ingredients: Ensure your egg yolk is at room temperature before you start; it emulsifies much faster and prevents the sauce from splitting.
• Anchovy Fear: Don’t skip the anchovies even if you think you dislike them; they dissolve into a savoury saltiness that defines the authentic Caesar flavour.
• Bread Choice: Sourdough or ciabatta makes better croutons than sliced sandwich bread because they hold their crunch longer against the creamy dressing.
• Fixing a Split: If your dressing splits, whisk a fresh teaspoon of warm water or another egg yolk in a clean bowl and slowly whisk the split mixture into it to rescue it.

What To Serve With Caesar Salad

This salad is substantial enough for a light lunch, but it pairs brilliantly with grilled chicken breast or crispy bacon rashers for a fuller meal. It also works as a fresh side dish alongside a heavy pasta carbonara or a steak, cutting through the richness of the meat.

How To Store

Once dressed, the salad must be eaten immediately or the lettuce will wilt. You can store the dressing in a sealed jar in the fridge for up to 2 days, and the croutons in an airtight container at room temperature for 3 days.

FAQs

Can I make this without raw egg?
Yes, if you are worried about raw eggs, you can substitute the egg yolk and olive oil with 3 tablespoons of good quality mayonnaise, though the flavour will be slightly different.

What is the best oil to use?
A standard olive oil or a mix of olive and vegetable oil works best. Extra virgin olive oil can sometimes be too bitter for this dressing, overpowering the parmesan and lemon.

Can I make this vegetarian?
To make it vegetarian, leave out the anchovies and add a teaspoon of capers or a splash of soy sauce for that salty, umami kick, and ensure your Parmesan is vegetarian-friendly.

Nutrition

• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 6g
• Cholesterol: 185mg
• Sodium: 600mg
• Total Carbohydrate: 15g
• Protein: 10g

Try More Recipes:

• Hairy Bikers Glamorgan Sausage Recipe
• Hairy Bikers Devilled Kidneys Recipe
• Hairy Bikers Chow Mein Recipe