Spring Greens with Caesar Dressing

Cooking time
Serves4 people
Gluten-free diets
Spring Greens with Caesar Dressing

Rich and creamy Caesar dressing isn't just for salad leaves. Make up a batch with plenty of parmesan and umami-rich anchovy fillets then toss it through lightly cooked spring greens for a sensationally seasonal version of the classic American salad.


  • 3 anchovy fillets
  • 1 small garlic clove
  • 1 large egg yolk
  • 2 tbsp lemon juice
  • ½ tsp Dijon mustard
  • 75ml extra virgin olive oil
  • 50g Parmesan
  • 400g spring greens

Prep: 25 mins | Cook: 5 mins

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1. Put a large pan of salted water onto boil. Roughly chop the anchovy fillets and garlic clove. Pop them in a blender with 1 large egg yolk, 2 tbsp lemon juice and ½ tsp Dijon mustard. Season with a little salt and pepper. Blitz to make a paste, then add half the olive oil and whizz to combine it. Add the remaining olive oil and whizz again to make a smooth, creamy dressing. No blender? Finely chop the anchovies and crush the garlic. Mix them with the lemon juice, mustard and egg yolk, then whisk in the oil, 1 tsp at a time.
2. Finely grate 15g of the Parmesan and stir it into the dressing. Taste and add more salt, pepper, lemon juice or mustard, if you think it needs it.
3. Trim the woody cores off the spring greens. Finely shred the leaves. When the water in the pan is boiling, add the spring greens. Simmer, lid off the pan, for 2 mins till bright green and just tender. Drain well, shaking off any excess water. Steam dry in the colander for 1-2 mins. Toss the spring greens with the Caesar dressing. Coarsely grate over the remaining Parmesan and serve.
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