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Charred lettuce Caesar salad recipe

Charred lettuce Caesar salad recipe

4 ratings

This fresh take on the Caesar salad makes the most of its simple ingredients. Homemade croutons – cut from a sourdough bloomer – deliver a satisfying crunch in this perfect side salad. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 217 calories / serving
  • Healthy


  • 1 garlic clove, crushed
  • 2 tbsp olive oil, plus 1 tsp
  • 120g sourdough bloomer (4 thick slices), cut into cubes
  • 3 bacon medallions, cut into 1cm pieces
  • 4 Little Gem lettuces, halved lengthways
  • 90ml reduced-fat Caesar dressing
  • 2 anchovies, drained and finely chopped
  • 20g Parmesan

Each serving contains

  • Energy

  • Fat

    10g 13%
  • Saturates

    3g 13%
  • Sugars

    3g 3%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 17g Protein 13.8g Fibre 2.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the garlic and 1 tbsp oil in a bowl; set aside. Put the bread in a bowl, add 2 tbsp water and 1 tbsp olive oil and gently mix with your hands until the liquid has been absorbed. Arrange the bread in a single layer on a baking tray and bake for 18-20 mins, shaking once or twice, until golden brown.Return to the bowl,drizzle over half the garlic oil and mix; set aside to cool.
  2. Meanwhile, heat 1 tsp oil in a nonstick frying pan over a medium- low heat. When hot, add the bacon and fry, stirring, for 8-10 mins until golden. Drain on kitchen paper and set aside.
  3. Preheat a griddle pan over a medium-high heat until very hot. Brush the lettuce halves with the remaining garlic oil. Griddle, flat-side down, for 2-3 mins until lightly charred but not cooked.
  4. Arrange the lettuce on a platter, drizzle with the Caesar dressing and sprinkle over the anchovies. Top with the bacon,then use a peeler to shave off thin slivers of Parmesan. Scatter over the croutons to serve.
See more Salad recipes

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