Mock Caesar Salad Recipe

Name: Mock Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head escarole or other salad green, or mixture of salad greens (about 1 1/4 pounds); 3 tablespoons canola or saffron oil; Stale bread (about 4 ounces), cut into 1-inch pieces (3 cups); 1 2-ounce can flat anchovy fillets in oil, coarsely chopped (with oil); 4 or 5 large cloves garlic, peeled, crushed and chopped (1 tablespoon); 1/4 cup fresh lemon juice; 1/4 cup olive or peanut oil; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup crumbled bleu cheese, or a combination of bleu, cheddar, Camembert or other cheeses

Servings: persons

1 large head escarole or other salad green, or mixture of salad greens (about 1 1/4 pounds)
3 tablespoons canola or saffron oil
Stale bread (about 4 ounces), cut into 1-inch pieces (3 cups)
1 2-ounce can flat anchovy fillets in oil, coarsely chopped (with oil)
4 or 5 large cloves garlic, peeled, crushed and chopped (1 tablespoon)
1/4 cup fresh lemon juice
1/4 cup olive or peanut oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup crumbled bleu cheese, or a combination of bleu, cheddar, Camembert or other cheeses

1
Discard wilted leaves from the salad greens, and cut the trimmed greens into 2-inch pieces.
2
Wash and dry the greens thoroughly.
3
You should have 9 to 10 cups.
4
Heat the canola oil in a skillet.
5
When it is hot, add the bread cubes, and saute them until the cubes are nicely browned on all sides.
6
Remove them from the skillet and set them aside in a small bowl.
7
Mix the anchovies, garlic, lemon juice, olive oil, salt, pepper and cheese together in the bowl to be used to serve the salad.
8
At serving time, add the salad greens to the dressing in the bowl, toss well, and divide the salad among six plates.
9
Sprinkle with the croutons, and serve.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large head escarole or other salad green, or mixture of salad greens (about 1 1/4 pounds), 3 tablespoons canola or saffron oil, Stale bread (about 4 ounces), cut into 1-inch pieces (3 cups), 1 2-ounce can flat anchovy fillets in oil, coarsely chopped (with oil), and more.

Yes, Mock Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mock Caesar Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions