Few salads make the heart sing quite the way a Caesar Salad does. It’s glorious, refreshing, delicious and wonderfully more-ish no matter the occasion.

Serve it up with your weekend barbeque or even as a simple weekend treat.

Flavours and pairings

Creamy and parmesan-rich, don’t leave out the anchovies in this recipe (as much as you’re tempted to) as it brings a good hit of salt to off-set the crisp and fresh romaine lettuce leaves. A little goes a long way so use sparingly.

Ingredients

• 3-5 cloves garlic (to preferred taste)
• 3-5 anchovies (to preferred taste)
• 8 sprigs parsley, leaves only
• 1-2 teaspoons lemon juice
• 6 tablespoons mayonnaise
• 50-80g parmesan
• ½ white baguette, cut into inch-sized cubes and toasted in the oven with a little olive oil
• 2 romaine lettuce bulbs

Method

• Blitz garlic, parsley and anchovies together in a blender until a fine paste is achieved. Add a squeeze of lemon juice to bring it together at the end.
• Combine the blended ingredients with mayonnaise in a separate bowl. Stir through well (do not blend, as the mayonnaise will split when blended).
• Assemble the romaine lettuce in a mixing bowl and toss the dressing through, making sure to coat every salad leaf evenly with the dressing. Serve in a salad bowl.
• Shave a good helping of fresh parmesan on top.
• Finally, add the toasted croutons and it’s ready to serve and enjoy.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.