Summer Christmas Caesar Salad
This Caesar salad recipe is made for warm-weather celebrations, with chilled lettuce, a tangy Parmesan dressing and rough-torn ciabatta croutons. It is a refreshing partner for smoky chicken, grilled prawns or Christmas gammon.
A mayonnaise-based dressing keeps preparation simple, while lemon zest brightens its rich, savoury flavour. Get the separate components ready early, then bring everything together when lunch is ready.
Why it works on a South African Christmas table
With no last-minute cooking and plenty of crunch, this salad fits easily into a busy festive braai. Serve it on a wide platter so the dressing and cheese reach every portion without burying the delicate leaves.
Ingredients
For the salad
For the ciabatta croutons
For the dressing
Instructions
- 1Set the oven to 190°C, or 170°C fan. Put the torn ciabatta in a mixing bowl, drizzle with the olive oil and sprinkle over the origanum and salt. Toss until the bread has a light, even coating.
- 2Tip the bread onto a large baking tray, leaving space between the pieces. Toast for 12–15 minutes, turning once, until crisp and golden at the edges. Allow to cool uncovered; the croutons will firm up further as they cool.
- 3Pull the lettuce leaves apart and wash in cold water. Spin dry, then blot any remaining moisture with a clean tea towel. Cut or tear the larger leaves into manageable pieces and keep chilled.
- 4Mash the chopped anchovies and garlic together with a fork in a medium bowl. Stir in the mayonnaise, lemon juice, zest, mustard and Worcestershire sauce until evenly mixed.
- 5Add the grated Parmesan and pepper, then stir in 20 ml cold water. Add a little more water if necessary to make a dressing that coats a leaf thinly. Taste on a piece of lettuce before deciding whether it needs salt. Refrigerate until needed.
- 6When everyone is ready to eat, toss the cold lettuce with about half the dressing in a large bowl. Add extra dressing a spoonful at a time until the leaves are coated but no dressing collects in the bottom.
- 7Spread the dressed lettuce over a broad serving platter. Tuck some croutons between the leaves, scatter the rest on top and finish with the Parmesan shavings. Serve straight away, with any unused dressing separately.
Nutrition (per serving)
- Calories
- 420 kcal
- Carbohydrates
- 26.2 g
- Protein
- 11.6 g
- Fat
- 30.2 g
- Saturated fat
- 7.3 g
- Sugar
- 2.7 g
- Fibre
- 2.2 g
- Sodium
- 699 mg
- Cholesterol
- 58 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the croutons a day ahead. Cool completely before storing in an airtight container at room temperature.
- Prepare the dressing up to 24 hours ahead and refrigerate in a sealed container. Stir before using, adding a splash of cold water if it has thickened.
- Keep washed, dried lettuce in a covered container lined with kitchen paper in the fridge. Dress only the amount you plan to serve immediately.
- For an outdoor lunch, keep the dressing and lettuce chilled until serving. Do not leave the finished salad unrefrigerated for more than two hours, or one hour when temperatures exceed 32°C.
Frequently asked questions
Can I leave out the anchovies?
Yes, although the dressing will lose some of its savoury depth. Try 10 ml finely chopped capers instead and adjust the seasoning after mixing. Worcestershire sauce usually also contains fish, so check its label if avoiding fish altogether.
Can I use a different bread?
Sourdough or a sturdy white loaf works well. Tear or cut it into similar-sized pieces and check early, as denser or drier bread may toast at a different rate.
How many people will this serve at Christmas lunch?
This makes six side portions alongside braai meat and other dishes. For a larger buffet, double the ingredients and dress two smaller platters in succession to keep the lettuce crisp.
