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Mini Caesar Salads

Pete puts a great twist on an old favourite.


  • 1 head Baby Cos lettuce

  • pancetta crisped in the oven with some brown sugar

  • 4 boiled Free Range Eggs

  • shaved Parmesan

  • Caesar Dressing

  • 2 Eggs

  • 1 Garlic Clove

  • 2 tablespoons Worcestershire sauce

  • 2 teaspoons Dijon mustard

  • 2 Anchovies

  • 50 ml white wine vinegar

  • 100 ml Olive Oil

  • 100 ml vegetable oil


  • 1.

    Combine all the dressing ingredients, except for the oil, in a food processor.

  • 2.

    Blend until smooth.

  • 3.

    Gradually add the oil in a steady stream until fully incorporated and mixture is of a mayonnaise consistency. Take off darker outer leaves of lettuce and discard, wash the rest of the lettuce and slice thinly and place in a bowl. Grate the egg on top and place in the shaved parmesan and crisp pancetta.

  • 4.

    Drizzle with the Caesar dressing and place into the glasses. Stand some grissini sticks in the glass and garnish with anchovies if you like.

  • 5.

    Serve with some chutneys, mustard, crusty bread, croissants, brioche etc.

  • 6.

    Note: If making the salads earlier in the day, just place them in the fridge without the dressing and grissini sticks and dress them when you serve them.

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