BEST Salad in the world?! (Chefs recipe)

anchovies

🥗Healthier: capers

💰Cheaper: canned tuna

Capers provide a briny flavor without fish.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar taste with a higher smoke point.

egg yolk

🥗Healthier: silken tofu

💰Cheaper: mayonnaise

Silken tofu is a vegan alternative that adds creaminess.

Leave bread out overnight until slightly stale.

Chop bread into 1-inch cubes and place in a bowl.

Heat a high-walled frying pan on medium and add a splash of olive oil.

Add stale bread cubes to the pan and fry until crispy and golden brown, seasoning with sea salt and black pepper.

Once croutons are ready, lay them out on a baking tray to cool.

Smash and dice garlic cloves, then chop anchovies into a fine paste with the garlic.

Add garlic and anchovy paste to a blender with egg yolks and blend.

Add 1 to 2 teaspoons of dijon mustard and juice of a lemon to the blender, blending until combined.

Slowly add sunflower oil while blending until the dressing reaches a drizzly consistency.

Grate in Parmesan cheese and adjust seasoning as needed.

Chop the core from baby gem lettuce, chop in half, and place in a bowl.

Drizzle a small amount of dressing over the lettuce and toss lightly with wooden spoons.

Transfer lightly dressed lettuce to a plate and add chunky grated Parmesan on top.

Drizzle more dressing over the salad and scatter croutons on top.

Finish with a fine grating of Parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens