Cesar salad recipe

  • Serves 4
  • 30 mins to prepare and 20 mins to cook
  • 535 calories / serving
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Preheat oven to 200°C, 400°F, Gas 6.

Bake the bread in the oven on a baking sheet, drizzled with olive oil until crisp and golden – about 8 minutes. Set aside.

Toss the chicken in the rosemary, garlic and oil and season. Thread onto skewers and grill or barbecue for 8-10 minutes until cooked through with no pink showing. Leave to rest.

Arrange the melon and salad leaves on a large platter.

Make the dressing

Pound the anchovy fillets to a paste in a pestle and mortar. Scrape into a bowl and add the Parmesan and crème fraîche. Whisk in a good squeeze of lemon juice, the extra virgin olive oil and season. Taste – you may want more lemon juice.

Scatter the croutons over the salad leaves. Lay the chicken skewers on top and squeeze over a little more lemon juice. Spoon over the dressing.  

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 200g stale bread, crusts removed and torn into small pieces
  • olive oil
  • 4 chicken breasts, skinned and cut into chunks
  • 1 sprig rosemary leaves, finely chopped
  • 1 garlic clove, peeled and crushed
  • For the tomato puree

  • 1tbsp olive oil
  • salt
  • pepper
  • 1 honeydew melon, flesh cubed
  • 120g rocket leaves
  • 2 Romaine lettuce hearts, leaves separated and finely sliced
  • For the dressing

  • 2 anchovy fillets
  • 75g parmesan, grated
  • 2-3 heaped tbsp crème fraîche
  • juice of 1 lemon
  • 1tbsp extra virgin olive oil
  • Energy 2245kj 535kcal 27%
  • Fat 20g 28%
  • Saturates 8g 38%
  • Sugars 15g 17%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 37.5g Protein 49.2g Fibre 3.3g


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