Delia Smith Caesar Salad​ Recipe

This refreshing Delia Smith Caesar Salad is made with crisp Cos lettuce, rocket, homemade garlic croutons, Parmesan cheese, and a tangy anchovy-lime dressing. The result is a classic, savory, and zesty salad, perfect as a light lunch or a starter. This recipe makes enough for a large bowl, perfect for sharing.

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Delia Smith Caesar Salad Ingredients

For the Salad:

• 1 small Cos lettuce
• 1 packet prepared Crispheart lettuce (or the heart of a Webb’s Wonder)
• 1 large handful rocket leaves
• 1 x 2 oz (50 g) tin anchovy fillets, drained (reserve the oil)

For the Croutons:

• 2 oz (50 g) crustless white bread, cut into ½-inch (8-mm) cubes
• 1 tablespoon extra virgin olive oil
• 1 rounded tablespoon finely grated Reggio Parmesan cheese
• 1 clove garlic, crushed

For the Dressing:

• 1 large egg
• 1 clove garlic, peeled
• Juice of 1 lime
• 1 heaped teaspoon mustard powder
• ½ teaspoon Worcestershire sauce
• 5 fl oz (150 ml) extra virgin olive oil
• 1½ oz (40 g) Reggio Parmesan cheese, finely grated
• Salt and freshly milled black pepper

How To Make Delia Smith Caesar Salad

1. Preheat the oven: Set your oven to gas mark 4, 350°F (180°C).
2. Prepare the croutons: In a bowl, place the bread cubes. Add 1 tablespoon of olive oil, 1 rounded tablespoon of Parmesan, and the crushed garlic. Toss everything together well to make sure the bread is evenly coated.
3. Bake the croutons: Spread the croutons in a single layer on a baking sheet. Bake on a high shelf in the oven for 10 minutes. Set a timer, as they burn quickly. Remove them from the oven and let them cool completely.
4. Start the dressing: Break the large egg into the bowl of a food processor. Add the peeled garlic clove, the lime juice, 2 of the drained anchovy fillets, the mustard powder, and the Worcestershire sauce.
5. Blend the base: Switch the processor on and blend until the mixture is completely smooth.
6. Emulsify the dressing: In a jug, combine the 5 fl oz (150 ml) of extra virgin olive oil with the oil you reserved from the anchovy tin.
7. Stream in the oil: With the food processor motor still running, pour the combined oil mixture through the feeder funnel in a very slow, steady stream. This will create a thick, creamy sauce (an “emulsion”).
8. Season the dressing: Once all the oil is added, taste the dressing. Add salt and freshly milled black pepper as needed.
9. Prepare the lettuces: Arrange all the lettuce leaves (Cos, Crispheart, and rocket) in a large, roomy salad bowl. Break up any larger leaves with your hands.
10. Add the anchovies: Snip the rest of the anchovy fillets into the bowl with the lettuce. Mix them in so they are distributed evenly.
11. Dress the salad: When you are ready to serve, pour the dressing over the leaves. Toss the salad very thoroughly, using two spoons, to make sure every leaf is coated.
12. Add cheese and croutons: Sprinkle in the 1½ oz (40 g) of finely grated Parmesan cheese and toss the salad again. Finally, scatter the cooled croutons over the top and serve immediately.

Recipe Tips

• Go Slow with the Oil: When making the dressing, pouring the oil in a very slow, steady stream is crucial. This is called emulsifying. If you add the oil too fast, the dressing will “break” and separate. Going slow guarantees a thick, creamy sauce.
• Watch the Croutons: Set a timer for the croutons. They can go from perfectly golden to burnt in under a minute, so keep a close eye on them during the last few minutes of baking.
• Use a Fresh Egg: Since the dressing uses a raw egg, it is very important to use the freshest egg you can find. If you are concerned, you can use a pasteurized egg, which is available in cartons at most supermarkets.
• Use a Large Bowl: Don’t try to toss this salad in a small bowl. You need a large, “roomy” bowl to properly toss the leaves with the dressing. This coats every leaf without crushing or bruising the lettuce.

What To Serve Caesar Salad

This Delia Smith Caesar Salad is a fantastic starter all on its own. To turn it into a complete and filling meal, top it with freshly grilled chicken breast, seared shrimp, or flakes of hot-smoked salmon. It is also a classic side dish for a hearty bowl of tomato soup, a simple pasta, or a perfectly cooked steak.

How To Store Caesar Salad Leftovers

• Refrigerate: A dressed Caesar salad does not store well. The lettuce will become limp and soggy within an hour. It is best to eat the salad immediately after it is dressed.

If you must store components, keep them separate.

• Dressing: Store leftover dressing in an airtight jar in the refrigerator for up to 2 days (due to the raw egg).
• Croutons: Store the cooled croutons in an airtight container at room temperature for 3-4 days.

• Freeze: Do not freeze this salad.

Delia Smith Caesar Salad Nutrition Facts

• Calories: 490 kcal
• Total Fat: 45g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 500mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Protein: 12g

Frequently Asked Questions

• I’m worried about the raw egg in the dressing. Is it safe? The dressing uses a raw egg to create its classic, creamy texture. To be safe, always use a very fresh, high-quality egg. If you are pregnant, elderly, or have a compromised immune system, it is best to use a pasteurized egg, which you can buy in a carton.
• I don’t like anchovies. Can I leave them out? Anchovies are a key ingredient that provides the classic savory, “umami” flavor to Caesar dressing. The two fillets in the dressing are blended smooth, so you won’t taste “fish,” just a deep, salty, savory flavor. Leaving them out will result in a very different-tasting dressing.
• Delia’s recipe uses lime, but most Caesar salads use lemon. Is that right? Yes, Delia’s recipe specifically calls for lime juice. This gives the dressing a slightly different, zesty ‘kick’ that is unique to her version. You can absolutely substitute traditional lemon juice if that is what you have or prefer.
• Can I make the dressing ahead of time? Yes, you can make the dressing and store it in an airtight jar in the refrigerator. Because it contains a raw egg, it is best to use it within 2 days.

Try More Recipes:

• Delia Smith​ Christmas Chutney Recipe
• Delia Smith Buttermilk Scones​ Recipe
• Delia Smith Bread Sauce​ Recipe