A Caesar salad is a classic summer favorite, perfect for a light lunch or dinner. While many rely on store-bought dressings, Mary Berry offers a fresh, homemade alternative that is quick, easy, and full of flavor.
Mary’s recipe features a creamy dressing made from just five simple ingredients, combining light mayonnaise, Dijon mustard, grated Parmesan, crushed garlic, and a touch of Worcestershire sauce. To add crunch and reduce waste, she even makes her own croutons using day-old white bread — turning stale bread into golden, crispy bites.
Here’s how to prepare this delicious Caesar salad for four to six people:
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Ingredients:
- 3 tablespoons olive oil
- 2 slices day-old white bread, crusts removed and cubed
- 1 romaine lettuce heart, sliced
- 30g Parmesan cheese, shaved
- Salt and freshly ground black pepper
- 6 tablespoons light mayonnaise
- 1½ tablespoons Dijon mustard
- 2 tablespoons grated Parmesan cheese
- ½ garlic clove, crushed
- A few drops Worcestershire sauce
Instructions:
- Heat olive oil in a non-stick frying pan over high heat. Add the bread cubes and fry for 3–4 minutes until they turn golden brown and crispy.
- Remove the croutons with a slotted spoon, place them in a bowl, and season with salt and pepper.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, grated Parmesan, crushed garlic, Worcestershire sauce, and 1–2 tablespoons of water until smooth.
- Toss the sliced romaine lettuce with the dressing until evenly coated.
- Serve the salad topped with the toasted croutons and shaved Parmesan cheese.
Mary notes that the croutons can be prepared in advance and stored in an airtight container for up to two days, while the dressing will keep for two to three days in the refrigerator. This speedy recipe brings classic Caesar flavors with a homemade touch, all ready in just 10 minutes.