Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

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  • 4
  • Easy
  • Health conscious
  • 20 minutes
  • 20 minutes
  • Woolworths Jordan Unwooded Chardonnay 2015


  • 4–6 baby gem lettuces, halved lengthways
  • Olive oil
  • 8 slices baguette
  • 75 g Parmesan, shaved
  • For the dressing, blend:
  • 1 free-range egg, soft-boiled
  • 2 T lemon juice
  • 1 T red wine vinegar
  • 1 t Worcestershire sauce
  • 2 t Dijon mustard
  • 1⁄3 cup olive oil
  • Sea salt and freshly ground black pepper, to taste
  • finely chopped parsley, for sprinkling
  • For the anchovy paste, pound or blend:
  • 6–8 anchovy fillets
  • 1 clove garlic , crushed
  • 2 T olive oil
  • 2 T soft butter
  • Freshly ground black pepper, to taste

Cooking Instructions

Moisten the lettuce with olive oil. Make the dressing and set aside.

Toast the baguette in a moderate oven until golden. Spread the toast with the anchovy paste. Alternatively, toast 4 slices of sandwich loaf just before serving, spread with the anchovy paste and cut into fingers.

Heat 1–2 T olive oil in a wide, heavy pan. Add the lettuce and cook, cut side down, for a few minutes until browned and starting to char. Turn and cook the other side.

Arrange on plates or a platter. Ladle over the dressing, top with Parmesan and add the toast. Sprinkle with parsley and serve warm.

Cook's note: Instead of adding it to the salad, blitz a whole soft-boiled egg into this dressing to make it extra creamy.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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    Lucinda Tyrrell
    November 28, 2016

    Stunning recipes! As always, TASTE manages to bring some wonderful ideas in how to make quick and easy meals. Congrats to you all!