Mary Berry Caesar Salad

I’ll be honest: I used to skip Caesar salad at home. Too many limp lettuces, gloopy dressings, or worse—those sad croutons that taste like cardboard. But when I spotted Mary Berry’s version in her Absolute Favourites book, I gave it a go one rainy Tuesday with a half-stale loaf and a romaine heart wilting in the fridge.

The first time, I messed up the croutons. I didn’t heat the oil enough, and the bread just drank it up like a sponge. Greasy little cubes, not golden crunch.

But once I got it right? Oh, it snapped. The dressing? Tangy, punchy, and not overloaded with mayo. The whole thing comes together in 15 minutes and feels like something you’d get at a nice bistro.

Let me show you what actually made it work.

Why This One Works So Well

Most Caesar salads lean too heavy—like they’re trying to drown the lettuce in mayo. But Mary’s version balances things out. A touch of Dijon, a dash of Worcestershire, and just enough Parmesan to give it that salty hit.

Here’s what surprised me: the croutons make or break it. Day-old bread, fried hot and fast, gives you these crisp, golden cubes that hold their crunch even after dressing. And the light mayo keeps the texture creamy without being claggy.

INGREDIENTS + WHY THEY MATTER

• Day-Old White Bread – Essential for croutons. Fresh bread turns soggy. I tried with sourdough once—too chewy. White bread crisps up beautifully.
• Olive Oil – For frying croutons. Use good oil but not your fancy finishing one.
• Romaine Lettuce – Holds up to the rich dressing. I tried little gem as a test—decent, but not quite as crunchy.
• Parmesan (Shaved & Grated) – Double duty: grated in dressing, shaved on top. Adds saltiness and umami.
• Light Mayonnaise – Creamy base for the dressing without making it too heavy.
• Dijon Mustard – Sharpens the whole thing. Don’t skip it.
• Garlic (just half a clove) – Any more and it overpowers.
• Worcestershire Sauce – Just a few drops, but it rounds out the flavour.

Making It Yours (Without Ruining It)

• Egg-Free Option? You’re good—there’s no raw egg here. That’s Mary’s twist.
• No Romaine? Use cos lettuce or little gem. Avoid iceberg—it’s all water, no crunch.
• Vegan-Friendly? Use vegan mayo, skip the Parmesan or use a plant-based alternative. Still tasty, just slightly less rich.
• Add-Ins? Grilled chicken, crispy bacon, or soft-boiled eggs all play well here if you want to bulk it out.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Croutons soggy	Oil not hot enough	Wait until oil shimmers before frying
Dressing too thick	Skipped water step	Add 1–2 tbsp water slowly while whisking
Lettuce wilted	Dressed too early	Toss right before serving
Garlic too strong	Used a whole clove	Stick to half unless you love garlic

HOW TO MAKE MARY BERRY’S CAESAR SALAD

Make the Croutons

• Cut 2 slices of day-old white bread into cubes.
• Heat 3 tbsp olive oil in a non-stick pan until shimmering.
• Fry bread cubes for 3–4 minutes, turning often, until golden and crisp.
• Remove with a slotted spoon and season with salt and pepper.

Mix the Dressing

In a bowl, whisk together:

• 6 tbsp light mayo
• 1½ tbsp Dijon mustard
• 2 tbsp grated Parmesan
• ½ clove crushed garlic
• A few drops Worcestershire sauce
• Add 1–2 tbsp cold water to loosen to a pourable texture.

Assemble the Salad

• Slice one romaine heart.
• Toss lettuce with the dressing until lightly coated.
• Top with croutons and a generous handful of shaved Parmesan.

TIPS FROM MY KITCHEN

• I fry the croutons in my oldest non-stick skillet—it gives the best even browning.
• If you can, shave the Parmesan fresh from a block—it’s so much better than pre-shaved.
• I crush the garlic with a pinch of salt to mellow it a bit.
• Add the croutons last so they stay crispy till the first bite.

STORAGE + SERVING

• Serve: Immediately after tossing—don’t wait.
• Store: If you must keep leftovers, store components separately and reassemble. Lettuce wilts fast once dressed.
• Freeze: No—this one doesn’t freeze. Lettuce plus freezer equals mush.

FAQs – Real Answers from My Kitchen

Q: Can I use homemade mayo?
A: Definitely—just make sure it’s not too thick. Loosen it with a bit of lemon juice or water.

Q: Is anchovy needed for Caesar salad?
A: Classic recipes use it, but Mary’s skips it—and I didn’t miss it. If you love that salty kick, add a touch of anchovy paste.

Q: What lettuce is best if I don’t have romaine?
A: Little gem is the best backup. Iceberg’s too watery, and spinach just doesn’t work here.

Q: Can I make the dressing ahead?
A: Yes. It keeps in the fridge for up to 3 days. Just give it a stir before using.

Q: How do I stop the croutons from going soggy?
A: Store them in a tin or container with a bit of rice at the bottom to absorb moisture. Game changer.

More Mary Berry Recipe:

• Mary Berry Chicken and Asparagus Fricassee
• Mary Berry Stuffed Mushrooms
• Mary Berry Vegetable Kebabs
• Mary Berry Couscous Salad