Caesar salad


Serves 4


  • 1 Cos Lettuce
  • 1/4 Bread Stick – diced
  • 8 Slices of Truffle Salami*
  • Grand Pandaro / Parmesan Shavings
  • 1 Spring Onion
  • Cesar Dressing
  • 1/4 cup Grand Padano / Parmesan
  • 4 Anchovies
  • 1 Garlic Clove
  • 1 tsp Worcestershire sauce
  • 1 tbsp Dijon Mustard
  • 1 tbsp White Wine Vinegar
  • 200g tub Greek Pot set Yoghurt
  • Pinch Peper
  • Pinch Dried Oregano


  1. Preheat over to 180C (350F/Gas4).
  2. Place salami in a single layer on a lined baking tray and pop in oven until lightly darkened and bubbling. Remove to a plate to cool. Add diced pieced of bread to the same tray and pop into oven for 3 minutes or until golden and crunchy.
  3. Meanwhile wash and chopped Cos lettuce and add to serving bowl with dice spring onion and parmesan shavings.
  4. Using scissors snip half the Salami Chips into pieces over the salad then top with remaining full pieces of salami chips.
  5. Lightly mix the salad all together.
  6. Prepare the dressing by placing all the dressing ingredients into a processor, blender or blitzer and process until smooth.
  7. Drizzle the desired amount of dressing** over the salad and serve.


*or any other good quality Salami.
**dressing quantity makes enough for 2 salads. Store remaining dressing in airtight container in fridge.