Produced by:
Recipe Highlights:
- Rich in Healthy Fats: The homemade mayonnaise made with egg yolks and neutral oil provides healthy fats essential for energy and nutrient absorption.
- Calcium Boost: Parmesan cheese is a great source of calcium, which helps support strong bones and teeth.
- Hydrating and Low-Calorie Base: Iceberg lettuce is hydrating, making it a refreshing base for the richer ingredients.
- Source of Omega-3s and Protein: Anchovies and pancetta offer protein and, in the case of anchovies, beneficial omega-3 fatty acids that help support heart and brain health.
Keywords:
Vegetable, Lunch, Sides, Lettuce, Iceberg Lettuce
Classic with a bold, gourmet twist, this Caesar Salad is all about rich flavours and satisfying textures. Crisp wedges of iceberg lettuce are dressed in a silky, homemade anchovy-parsley mayonnaise — whipped up from scratch with egg yolks, Dijon mustard, and a splash of lemon for brightness. Topped with salty pancetta or bacon, a generous dusting of sharp parmesan, and a punch of umami from anchovies, every bite is creamy, crunchy, and irresistibly savoury. It’s a fresh take on a beloved staple, perfect as a standout side or a light yet indulgent main.
Ingredients:
- 1 iceberg lettuce
- 2 egg yolks
- 2 tbsp Dijon mustard
- 250mls neutral oil (avocado, sunflower, vegetable etc.)
- 2 anchovies
- ½ lemon (juice and zest)
- Salt
- 1 cup of cooked, dice pancetta or bacon
- Parmesan
Method:
- Place two egg yolks and Dijon mustard into a bowl and whisk together.
- Slowly add drops of oil, whisking continuously until desired thickness. Adding too much all at once will make the mayonnaise split.
- Add salt, half a bunch of chopped parsley, anchovies, juice and zest of lemon, and continue to whisk until combined.
- Spread mayonnaise mix over lettuce wedges.
- Top with grated parmesan and diced pancetta or bacon before serving.