Sakura Caesar Salad

Ingredients (4 portions)

  • Cos lettuce / bay gem 4 pieces
  • Sakura Cress 2 punnet
  • Parmesan Cheese 50 g
  • Anchovies 12 fillets
  • Seeded brown bread 2 slices
  • Caesar salad dressing 250ml
  • Oil for frying


  • Cut the bread into small croutons and shallow fry in the oil, drain and let rest on a piece of tissue paper  (to absorb the excess of oil)
  • Make some shavings out of the Parmesan block with a peeler, reserve.
  • Wash the Cos lettuce (or baby gem or romaine salad), cut roughly and put in to a bowl.
  • To the bowl, add the freshly cut sakura cress and the Caesar dressing fold and mix gently.
  • Dispose the salad in the middle of each plate, add the Parmesan shavings and the croutons on top and enjoy.

Ingredients for the Caesar Dressing (4 portions)

  • Olive oil 150ml
  • Grated parmesan 40g                
  • Egg yolk 1 piece
  • Garlic Cloves 1 medium                             
  • Dijon mustard 1 tsp
  • Anchovy fillets 10 pieces
  • Lemon juice ¼ of one piece


  • Blitz all the ingredients together in a high-speed blender, reserve in fridge until use.

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