Caesar Salad

Serves 2


70g bag Unbeleafable Crisp Green Leaves
2 tbsp olive oil
1/4 ciabatta loaf

For the dressing:

2 anchovies
3 tbsp mayonnaise
1/2 tsp white wine vinegar
1/2 tsp dijon mustard
1 tbsp grated Parmesan, plus extra for serving
Freshly ground black pepper


1. To make the croutons, heat the olive oil in a frying pan on a medium heat. Tear the ciabatta loaf into small chunks and add to the pan, coating the bread in the oil. Toast for 5-10 minutes until golden, then leave to drain on piece of kitchen towel.

2. Meanwhile, finely chop the anchovies and place in a small bowl. Add the mayonnaise, vinegar, mustard and parmesan, season with black pepper and stir to combine.

3. When you’re ready to serve, add the Unbeleafable Crispy Green Leaves to a serving bowl and drizzle some of the dressing over the top. Toss to ensure all the leaves are coated in the dressing, then top with the crispy croutons, a sprinkle of parmesan and the rest of the dressing. Serve immediately.