Delia Smith Caesar Salad

I’ve got a soft spot for a proper Caesar salad. Not the sad, soggy kind you get shoved in a plastic tub from the supermarket, but a bold, crunchy, garlic-packed bowl of goodness that hits all the right notes — salty, tangy, creamy, and crisp. And when it’s done Delia-style? You know you’re in for a classic that actually tastes like something.

I remember making this for the first time for a mate’s impromptu dinner. She turned up with a bottle of white and I had precisely one head of romaine in the fridge, half a baguette, and a very questionable block of Parmesan. But we made it work. A little toast here, a whisk there, and boom — two girls standing barefoot in the kitchen, nibbling on crunchy croutons and saying, “Wait, this is actually well good.”

So here’s how I make Delia’s take on Caesar salad — just slightly zhuzhed, always from scratch, and ridiculously moreish.

Why You’ll Love It

• It’s ready in half an hour – including homemade croutons, if you’re feeling fancy.
• You’ll actually crave it – the dressing is tangy, garlicky, and totally addictive.
• Customise it however you want – grilled chicken, anchovies, bacon bits… go wild.
• Perfect for guests or lunch for one – up to you if you share it.
• Leftovers keep beautifully – just store the dressing and croutons separate.
• It feels posh but is secretly easy – Delia knew what she was doing.

Ingredients

For the Croutons:

• ½ French baguette, cut in half and sliced thin (about ¼” thick)
• 3 tbsp extra virgin olive oil
• 1 tsp minced garlic (about 2 small cloves)
• 2 tbsp grated Parmesan cheese

For the Dressing:

• 2 small garlic cloves, minced
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tsp fresh lemon juice
• 1½ tsp red wine vinegar
• ⅓ cup extra virgin olive oil
• ½ tsp sea salt (or to taste)
• ⅛ tsp black pepper, plus extra for topping

For the Salad:

• 1 large romaine lettuce (or 2 smaller ones)
• ⅓ cup Parmesan cheese, shaved or shredded

How to Make It

Crisp up your croutons:

Preheat your oven to 180°C (350°F). Slice your baguette thin — no need to be perfect. Toss it in a bowl with the garlic, olive oil, and Parmesan. Spread the slices out on a baking sheet and bake for 10–12 minutes, flipping halfway, until they’re golden and crunchy. Try not to eat them all straight off the tray (I fail at this every time).

Mix up the dressing:

In a small bowl, whisk together the lemon juice, vinegar, garlic, mustard, and Worcestershire sauce. Slowly drizzle in the olive oil while whisking — it should start to look creamy and silky. Add salt and pepper, then taste. Too tangy? Add a touch more oil. Not zingy enough? More lemon.

Prep the greens:

Wash your romaine and dry it really well — soggy leaves = sad salad. I usually wrap them in a clean tea towel and give them a shake. Then chop or tear into bite-sized pieces.

Assemble with flair:

In a big serving bowl, toss your lettuce with half the dressing. Add croutons and most of the Parmesan. Drizzle the rest of the dressing over, give it one last gentle toss, and top with the remaining cheese and a crack of black pepper.

Optional add-ins (if you’re feeling extra):

Grilled chicken, crispy bacon, anchovies, or a soft-boiled egg go so well here. You do you.

Common Mistakes and How to Dodge Them

Why’s my salad soggy?
Your lettuce probably wasn’t dry enough. I used to skip this and always wondered why my salad wilted in five minutes.

The croutons are chewy, not crispy. What happened?
They might need a few more minutes in the oven. Also, don’t overcrowd the tray — they need space to crisp up.

My dressing split!
You likely added the oil too quickly. No biggie — just whisk like mad or use a blender next time.

It tastes bland.
Crank up the lemon, salt, or cheese. Caesar dressing should be bold.

Storage and Reheating

Fridge:
Store lettuce, croutons, and dressing separately. The dressing will keep in a jar for 4–5 days.

Freezer:
Skip freezing the lettuce or dressing — it doesn’t hold up. You can freeze leftover croutons, though.

Reheat croutons:
Pop them back in the oven for 5 minutes at 180°C to crisp them up again.

Frequently Asked Questions

Can I make this ahead of time?
Yes — just keep the parts separate and assemble right before serving so it stays crisp.

What if I don’t like anchovies?
No worries — there aren’t any in this version. But if you like the flavour, a bit of anchovy paste in the dressing is a great addition.

Can I use kale instead of romaine?
Sure! Just massage it a bit with olive oil first so it softens up.

What’s the best cheese to use?
Parmesan all the way — shaved or grated fresh. Pre-grated won’t melt into the dressing the same.

Nutrition Facts (Per Serving):

• Calories: 289
• Fat: 26g
• Carbs: 9g
• Protein: 4g
• Sodium: 596mg
• Sugar: 1g

More Delia Smith Recipe

• Delia Smith Winter Coleslaw
• Delia Smith Omelette
• Delia Smith Paella