Caesar salad with crispy anchovy croutons
About £0.69 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Little gem lettuce2
- Bread3 slices
- Anchovies50g
- Parmesan50g
- Mayonnaise60g
- Lemons1
- Garlic1 clove
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 200°C. Tear the bread (3 slices) into chunks, toss with oil and a few chopped anchovies (50g), and bake until crisp (10 min).
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Mash the remaining anchovies with garlic (1 clove), then whisk in the mayo, lemon juice (1) and half the parmesan (50g).
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Toss the lettuce leaves (2) in the dressing.
Kitchen note Dress the salad right before it goes on the table. Any earlier and the leaves go limp.
- Top with croutons and the rest of the parmesan.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.