lunch · everyday
Caesar with toasted walnuts
Tender chrysanthemum greens in a garlicky anchovy and lemon dressing, with toasted walnuts, grated Parmesan and homemade sourdough croutons. Serves two.
- Time
- 20min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg, wheat, tree nuts and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut off the tough ends of the chrysanthemum greens, wash the tender leaves and dry them thoroughly. Tear any large sprigs into fork-size pieces.
-
2
Tear the sourdough into ¾-inch chunks. Warm half the olive oil in a skillet over medium heat and toast the chunks for 5–7 minutes, turning often, until crisp all over.
-
3
Mash the garlic and anchovy fillets into a paste. Whisk it with the mayonnaise, lemon juice and the remaining oil until smooth, then stir in half of the finely grated Parmesan.
-
4
Toast the walnuts in a dry skillet over medium-low heat for 4 minutes, then let them cool and chop them roughly.
-
5
Toss the greens with only enough dressing to coat the leaves. Divide between two plates and top with the walnuts, croutons and the rest of the Parmesan.
