Mary Berry Avocado Caesar Salad

To be honest, I didn’t expect to love this as much as I did. I mean, I grew up thinking Caesar salad was just that limp pub side dish drowning in bottled dressing. But Mary’s version? It completely changed my mind. The avocado was a gamble (I thought it might make things mushy), and the first time I made it, I absolutely overdid the dressing—think more soup than salad.

But once I dialed it in—crisp Romaine, sharp Parmesan, warm garlicky croûtons, and that silky avocado gliding through it all—this became my go-to when I want something that feels indulgent but is secretly virtuous. Let me show you how I fixed the mistakes and made this one properly sing.

What Makes This Recipe Special

Most Caesar salads rely heavily on the dressing to bring flavour, but this one balances everything beautifully without going overboard. The avocado adds a creaminess that actually softens the whole dish—without making it feel heavy. And the homemade croûtons? Absolute game changer. I used an old seeded sourdough I had lurking in the freezer, and the crunch was better than any boxed version.

The other thing: the dressing. Mary’s combo of mayo, lemon, Worcestershire, Parmesan, and garlic is punchy but not overwhelming. I didn’t expect the olive oil whisk-in to matter—but it really did. It turned the whole thing glossy and luscious instead of claggy.

INGREDIENTS + WHY THEY MATTER

• Romaine Lettuce – Needs to be cold and crisp. I once used little gem and it wilted fast—Romaine holds up much better to the warm croûtons and creamy dressing.
• Parmesan Shavings – Adds proper salty bite. Don’t use pre-grated—it’s dry and flavourless. Use a veg peeler for curls.
• Anchovy Fillets (optional) – Adds that essential umami backbone. If you skip them, add a touch more Worcestershire to keep the depth.
• Avocado – Ripe but not too soft. I’ve learned to slice it just before serving or it browns and turns mushy.
• Sourdough Bread – The chunkier, the better. I’ve tried it with ciabatta and regular white too—still works, but sourdough gives the best texture.
• Sunflower Oil – For frying the croûtons evenly without overpowering the flavour like olive oil sometimes does.
• Mayonnaise – Base of the dressing. Full-fat only here—it emulsifies best.
• Lemon Juice – Brings brightness. Bottled lemon just didn’t hit right—always use fresh.
• Worcestershire Sauce – Adds that sneaky savouriness that makes Caesar dressing addictive.
• Finely Grated Parmesan – Blends into the dressing smoothly and boosts the salty hit.
• Garlic – Just one clove, finely grated—raw garlic can easily overpower, so don’t go rogue.
• Olive Oil – Whisked in slowly to make the dressing creamy and smooth.

Making It Yours (Without Ruining It)

• Egg-Free: This version skips the raw egg completely thanks to the mayo.
• Gluten-Free: Works beautifully with gluten-free bread for croûtons. I used a GF sourdough and it toasted just fine.
• No Anchovies: Sub a teaspoon of capers or a dash more Worcestershire for a similar salty depth.
• Add Protein: Grilled chicken, flaked hot-smoked salmon, or roasted chickpeas make it more of a main meal.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dressing turned gloopy	Added olive oil too fast	Drizzle it in slowly while whisking
Croûtons too soft	Used fresh bread	Day-old or slightly stale bread works best
Avocado browned quickly	Cut too early	Slice right before serving
Lettuce went limp	Dressed too soon	Only toss dressing in at the last minute

How To Make Mary Berry’s Avocado Caesar Sala

1. Make the Croûtons: Slice crusts off the bread and cut into 1cm cubes. Toss in a bag with sunflower oil, salt, and pepper. Fry in a dry non-stick pan over medium heat, stirring until golden on all sides. Drain on kitchen paper and cool.
2. Mix the Dressing: In a small bowl, combine mayonnaise, lemon juice, Worcestershire, finely grated Parmesan, and garlic. Add a little salt and pepper. Slowly whisk in the olive oil until creamy and smooth.
3. Assemble the Salad: Chop Romaine and tip into a large bowl. Add Parmesan shavings, cooled croûtons, anchovy fillets (if using), and avocado slices. Drizzle dressing over and gently toss.

Tips From My Kitchen

• I chill my serving bowls—it keeps the salad extra crisp, especially on warm days.
• Toasted croûtons store well in a jar for two or three days—great for quick lunches.
• Don’t skip seasoning the croûtons—it makes a bigger flavour difference than you think.
• If your avocado’s underripe, slice it thinly and fan it out—it softens more quickly with the dressing.

Storage and Serving

• Fridge: Best fresh, but leftovers will keep in an airtight box for a day. Just expect softer lettuce.
• Don’t Freeze: The avocado and lettuce don’t survive the cold.
• Serve With: Grilled chicken, poached eggs, or even on top of a jacket potato. I once had it with lemony couscous and it was lush.

FAQs – Real Query Answers

Can I use shop-bought Caesar dressing instead?
You can, but making your own only takes five minutes—and it’s ten times better. Trust me.

How do I stop the avocado going brown?
Slice it last, and if you’re prepping ahead, rub the slices with lemon juice.

Is this salad okay for vegetarians?
Yes—just skip the anchovies and use vegetarian Parmesan.

What can I use instead of sourdough?
Any crusty bread works, but white sandwich bread goes soggy fast—avoid unless toasting longer.

How can I make it a full meal?
Add grilled chicken, a poached egg, or roasted chickpeas on top.

Try More Recipe:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Forest Bean Salad