Serve this elegant farm lettuce salad for a dinner party starter, followed by our fillet of beef and angel food cake with mango.


  • 3 eggs
  • 2 slices country-style bread
  • 1 clove garlic, halved
  • (a variety of types) 2-3 lettuces
  • 6 radishes, finely sliced
  • 2 tbsp crème fraîche


  • 2 cloves garlic
  • 1½ tsp mustard powder
  • 3 anchovy fillets
  • 1 egg yolk
  • 1 lemon, juiced
  • parmesan, grated to make 2 tbsp
  • 150ml extra-virgin olive oil, plus extra for drizzling


  • STEP 1

    Cook the eggs in a pan of boiling water for 9 minutes. Remove and put in a bowl of iced water. Once cool, peel and set aside.

  • STEP 2

    For the caesar dressing, peel the garlic and tip into a food processor with the mustard powder, anchovies, egg yolk, most of the lemon juice and the parmesan. Blitz for a few seconds to combine. With the motor running, slowly drizzle in the olive oil. Transfer the dressing to a bowl and stir in the crème fraîche and a little warm water to loosen (the dressing should easily drop from a spoon). Set aside until ready to use. The dressing can be made ahead and kept in the fridge for up to a day.

  • STEP 3

    Grill the bread until golden brown on both sides. While warm, gently rub with the cut side of the garlic clove and drizzle with some oil. Leave to cool, then tear into 1cm chunks. Set aside.

  • STEP 4

    Separate the lettuce leaves but leave them whole. Rinse and gently pat dry with kitchen paper, then put in a bowl and season with a little salt and pepper, a drizzle of oil and any remaining lemon juice. Toss lightly so the leaves are just gently coated. Arrange over plates, scatter with the radishes and arrange the bread around the plates. Just before serving, grate the egg over the salad using a fine grater. Drizzle with some of the dressing and serve immediately.

Check out more of our easy summer salad recipes

smoked salmon salad with buttermilk dressing

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