Mary Berry’s Caesar Salad is made with day-old white bread, olive oil, romaine lettuce, Parmesan cheese, light mayonnaise, Dijon mustard, garlic, and Worcestershire sauce. This delicious Caesar Salad recipe creates a tasty side dish that takes about 15 minutes to prepare and can serve up to 4 people.
This Caesar Salad Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Caesar Salad Ingredients
- 2 slices day-old white bread (crusts removed)
- 3 tbsp olive oil
- 1 romaine lettuce heart (sliced)
- 30g (1oz) Parmesan cheese (shaved)
- Salt and freshly ground black pepper
For the Dressing
- 6 tbsp light mayonnaise
- 1½ tbsp Dijon mustard
- 2 tbsp grated Parmesan cheese
- ½ garlic clove (crushed)
- A few drops of Worcestershire sauce
How To Make Mary Berry Caesar Salad
- Make the Croutons: Cut the bread into cubes. Heat olive oil in a non-stick frying pan over high heat. Add the bread cubes and fry for 3–4 minutes until golden. Remove with a slotted spoon, transfer to a bowl, and season with salt and pepper.
- Prepare the Dressing: In a bowl, mix together the mayonnaise, Dijon mustard, grated Parmesan, crushed garlic, and Worcestershire sauce. Add 1–2 tablespoons of water to achieve a smooth consistency.
- Assemble the Salad: Toss the sliced romaine lettuce with the dressing. Top with toasted croutons and shaved Parmesan.
Recipe Tips:
- Use Day-Old Bread: For the best croutons, use day-old bread. Fresh bread can become too soft and soggy when frying.
- Heat the Oil Properly: Make sure the olive oil is hot before adding the bread cubes. This helps the croutons become crispy and golden.
- Season the Croutons Immediately: Season the croutons with salt and pepper right after frying while they are still hot. This helps the seasoning stick better.
- Adjust the Dressing Consistency: If the dressing is too thick, add a little more water to achieve a smooth, pourable texture. This makes it easier to coat the lettuce evenly.
- Serve Immediately: Toss the lettuce and dressing just before serving to keep the salad fresh and the croutons crunchy.
What To Serve With Caesar Salad?
This crispy Caesar Salad pairs well with grilled chicken, roasted vegetables, garlic bread, or baked potatoes. It also can be served alongside a tomato soup, a quiche, a light pasta dish, or a fresh fruit salad for a tasty lunch.
How To Store Leftovers Caesar Salad?
- Refrigerate: Allow the leftover Caesar Salad to cool to room temperature before placing it in an airtight container. Store in the fridge and eat within 1-2 days.
- Freeze: Freezing Caesar Salad is not recommended as the lettuce will become soggy and the croutons will lose their crunch.
Mary Berry Caesar Salad Nutrition Facts
Serving Size: 1 serving (about 1 cup)
- Calories: 290
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 550mg
- Potassium: 150mg
- Total Carbohydrate: 16g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 8g
More Mary Berry Recipe:
- Mary Berry Chicken and Asparagus Fricassee
- Mary Berry Stuffed Mushrooms
- Mary Berry Vegetable Kebabs
- Mary Berry Couscous Salad
- Mary Berry Asparagus Feta Salad
Mary Berry Caesar Salad
Description
Mary Berry’s Caesar Salad is made with day-old white bread, olive oil, romaine lettuce, Parmesan cheese, light mayonnaise, Dijon mustard, garlic, and Worcestershire sauce. This delicious Caesar Salad recipe creates a tasty side dish that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients
For the Dressing
Instructions
- Make the Croutons: Cut the bread into cubes. Heat olive oil in a non-stick frying pan over high heat. Add the bread cubes and fry for 3–4 minutesuntil golden. Remove with a slotted spoon, transfer to a bowl, and season with salt and pepper.
- Prepare the Dressing: In a bowl, mix together the mayonnaise, Dijon mustard, grated Parmesan, crushed garlic, and Worcestershire sauce. Add 1–2 tablespoons of water to achieve a smooth consistency.
- Assemble the Salad: Toss the sliced romaine lettuce with the dressing. Top with toasted croutons and shaved Parmesan.
Notes
- Use Day-Old Bread: For the best croutons, use day-old bread. Fresh bread can become too soft and soggy when frying.
- Heat the Oil Properly: Make sure the olive oil is hot before adding the bread cubes. This helps the croutons become crispy and golden.
- Season the Croutons Immediately: Season the croutons with salt and pepper right after frying while they are still hot. This helps the seasoning stick better.
- Adjust the Dressing Consistency: If the dressing is too thick, add a little more water to achieve a smooth, pourable texture. This makes it easier to coat the lettuce evenly.
- Serve Immediately: Toss the lettuce and dressing just before serving to keep the salad fresh and the croutons crunchy.