Za'atar and Feta Caesar Salad with Crunchy Crumbs
Inspired by techniques from Serious Eats.
A Caesar with an eastern Mediterranean accent: crisp romaine in a tangy yoghurt, feta and anchovy dressing, showered with lemony za'atar breadcrumbs and grated feta.
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Method
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Equipment
- small frying pan
- blender or stick blender with beaker
- large salad bowl
- salad spinner
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 321 kcal |
| Protein | 10.2 g |
| Carbohydrate | 19.9 g |
| of which sugars | 4.6 g |
| of which free sugars | 1.1 g |
| Fat | 23.5 g |
| of which saturates | 9 g |
| Fibre | 4.4 g |
| Salt | 1.06 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Crumbs
- 25 g butter
- 1 garlic cloves, grated
- 60 g dried breadcrumbs
- 2 tbsp za'atar a mix of dried thyme, sesame and sumac
- 1 tsp finely grated lemon zest
Dressing
- 100 g thick Greek yoghurt or labneh
- 60 g feta, crumbled
- 2 tbsp lemon juice
- 2 anchovy fillets in oil, drained
- 1 tsp yellow mustard
- 1 garlic cloves, grated
- ¼ tsp ground black pepper
- 3 tbsp extra-virgin olive oil
Salad
- 500 g romaine hearts (about 3), leaves separated, large ones torn
- 30 g feta, finely grated, to finish
- 1
Toast the crumbs. Melt the butter in the pan over medium-low heat, add the garlic for 30 sec, then the breadcrumbs. Stir for 3-5 min until golden. Off the heat, mix in the za'atar and lemon zest and leave to cool.
- 2
Blend the dressing. Blend the yoghurt, crumbled feta, lemon juice, anchovies, mustard, garlic and pepper until smooth, then blend in the oil in a thin stream until thick and creamy.
- 3
Dress the leaves. Make sure the lettuce is completely dry, then toss it in the bowl with the dressing until every leaf is coated.
- 4
Finish. Toss in half the grated feta and half the crumbs, then scatter the rest over the top. Serve straight away.
Storage
Dress just before serving. Keep the dressing (3 days) and crumbs (3 days, airtight) separately. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
