lunch · everyday
Lemon pepper Caesar
Tender chrysanthemum greens in a garlicky anchovy and lemon dressing, with black pepper, grated Parmesan and homemade sourdough croutons. Serves two.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat 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
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
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
Grind the black pepper into the dressing and rub the lemon zest between your fingers over the croutons.
-
5
Toss the greens with only enough dressing to coat the leaves. Divide between two plates and top with the croutons and the rest of the Parmesan.
