Caesar salad sandwich with Daikon Cress


  • 12 slices of white bread
  • olive oil
  • 1 clove of garlic
  • 2 little gem lettuces
  • 12 salted anchovy fillets
  • parmesan
  • 100 ml yoghurt
  • Daikon Cress®
  • salt, freshly ground pepper


  • Slice the crusts off the bread and halve the garlic. Rub the bread with garlic and olive oil and toast in the oven.
  • Top 8 slices with little gem leaves, anchovy fillets and parmesan. Mix the yoghurt with the Daikon Cress® and season with salt and pepper.
  • Spoon the sauce over the bread slices. Stack the slices on top of each other, finishing with a slice of bread and fix with cocktail sticks.
  • Slice the sandwiches diagonally.

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