Name: Chicory Caesar salad with rosemary croutons
Total time: 600 s
Yield: 4
Ingredients: 1/2 loaf San Francisco sourdough; 2 sprig rosemary; as needed rosemary and lemon flavoured olive oil; 5 anchovy fillet; 1 clove garlic; 4 tablespoon mayonnaise; 1 tablespoon white wine vinegar; 1/2 lemon; 1/2 teaspoon Dijon mustard; 4 tablespoon parmesan; 400 gram chicory

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7 and line a large tray with baking paper.

Step 2

To make croutons, cut the San Francisco sourdough (1/2 loaf) into small cubes. Place the cubes into a large bowl with the rosemary (2 sprigs) and a generous drizzle of the rosemary and lemon olive oil (as needed) . Season, then toss until coated.

Step 3

Spread the croutons out evenly on the lined baking sheet. Put the croutons into the oven and bake for around 10 minutes, or until golden and crisp. Set aside.

Step 4

To make the dressing, blend the anchovies (5) and garlic (1 clove) into a smooth paste using a pestle and mortar or a food processor.

Step 5

In a bowl, combine the mayonnaise (55 g) , vinegar (15 mL) , lemon juice (1/2) , mustard (3 g) , grated parmesan (20 g) and anchovy mixture. Season to taste.

Step 6

Mix the chicory leaves (400 g) with ¾ of the dressing and arrange on a large serving platter. Top with the croutons, some parmesan shavings and the remaining dressing.

Chicory Caesar salad with rosemary croutons

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