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    Caesar Salad with Jamón Ibérico, Anchovies and Manchego

    • Serves 4 people
    • Complexity Easy
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
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    • 8 little gem lettuce, cut into halves lengthways
    • 16 Cantábrico anchovy fillets
    • 50g jamón ibérico de bellota, cut into fine strips
    • Grated Manchego Cheese
    • 4 thick slices of sourdough bread, cut into cubes
    • For the Caesar sauce:
    • 2 egg yolks
    • 2 garlic cloves, crushed
    • 4 Cantábrico anchovy fillets
    • 2 tsp baby capers, finely chopped
    • 1 tbsp Dijon mustard
    • 1 tbsp white wine vinegar
    • 300ml vegetable oil
    • 100g grated Manchego cheese
    • Freshly squeeze juice of 1 lemon
    • 1 tsp Worcester sauce
    • Cayenne pepper to taste


    Our Spanish version of a Caesar salad recipe uses little gem lettuce halves filled with a classic Caesar dressing, topped with Cantábrico anchovies, strips of ibérico ham, toasted sourdough breadcrumbs and grated Manchego cheese. They are the ideal party finger food that you can prepare in advance and they pack a punch of flavour.


    1. Start by making the Caesar dressing. Place the egg yolks, garlic, anchovy fillets, capers, Dijon mustard and white wine vinegar in a food processor and blend together. With the motor running, slowly add the oil until it emulsifies and thickens. Add the Manchego cheese, lemon juice, Worcester sauce and season with cayenne pepper. Transfer the dressing to a bowl, cover and store in the fridge until needed. This will keep for up to a week.
    2. To make the sourdough breadcrumbs, preheat the oven to 180°C/356°F/Gas Mark 4. Place the bread cubes on a baking tray and drizzle with a little olive oil. Place the tray in the oven and toast the croutons, stirring once, for 5–10 minutes until crispy and lightly coloured. Season the croûtons with salt whilst they are still warm, then leave to one side to cool. Lightly blend in a food processor to obtain your toasted breadcrumbs.
    3. When ready to assemble the salad, start by spooning the Caesar dressing onto each little gem half, making sure you get in between the leaves. Place an anchovy fillet on each lettuce half, sprinkle some grated Manchego cheese, toasted breadcrumbs and top with some fine strips of jamón ibérico.

      Shop Ingredients

      Arturo Sánchez Jamón Ibérico de Bellota 50g


      Vega Mancha Cured Manchego Piece 150g


      Salanort Cantabrico Anchovies in Olive Oil


      Luna Beberide Godello 2023


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