Tomato Caesar Salad with Ciabatta Croutons
Inspired by techniques from America's Test Kitchen.
Summer tomatoes take the starring role in this Caesar: chunky wedges and cherry tomatoes tossed in a punchy anchovy-Parmesan vinaigrette with crisp cheesy ciabatta croutons.
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Method
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Equipment
- baking tray
- large bowl
- small bowl
- whisk
- serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 306 kcal |
| Protein | 8.2 g |
| Carbohydrate | 24.6 g |
| of which sugars | 6.2 g |
| of which free sugars | 1.5 g |
| Fat | 20.4 g |
| of which saturates | 3.8 g |
| Fibre | 2.9 g |
| Salt | 1.38 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Croutons
- 120 g ciabatta, torn into bite-size pieces
- 2 tbsp extra-virgin olive oil
- 15 g Parmesan-style hard cheese, finely grated
- 1 garlic cloves, grated
Dressing
- 4 anchovy fillets in oil, finely chopped, plus extra to serve (optional)
- 1 garlic cloves, grated
- 1 tbsp lemon juice
- 1 tsp yellow mustard
- 1 tsp Worcestershire sauce
- 15 g Parmesan-style hard cheese, finely grated
- 3 tbsp extra-virgin olive oil
- ¼ tsp ground black pepper
Salad
- 450 g large ripe tomatoes, cut into chunky wedges
- 250 g cherry tomatoes, halved
- 1 pinch flaky salt, for the tomatoes
- 1
Bake the croutons. Heat the oven to 180 °C (160 °C fan). Toss the bread with the oil, Parmesan and garlic, spread on the tray and bake 15-18 min, stirring once, until golden. Cool.
- 2
Make the dressing. In the large bowl, mash the anchovies and garlic together, then whisk in the lemon juice, mustard, Worcestershire, Parmesan, oil and pepper.
- 3
Toss. Add all the tomatoes and the cooled croutons, sprinkle with the flaky salt and toss gently.
- 4
Rest and serve. Leave 10-15 min so the croutons soak up some juice at the edges, then pile onto a platter and top with extra anchovies if you like.
Storage
Best eaten on the day. Keep any leftovers covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
