Gordon Ramsay’s Caesar salad recipe swaps romaine for kale and little gems, loads it with crispy bacon lardons, garlic sourdough croutons and sliced mushrooms, then dresses it with a Parmesan anchovy mayo. It takes about 25 minutes and serves 4.
This recipe comes from Gordon Ramsay: Quick and Delicious, where he writes about Tana sneaking kale into the kids’ meals: “I think it makes a great addition to a classic Caesar salad, but don’t let it anywhere near my brownies!” He uses a mix of green and purple kale when he can find it.
The move that sets his version apart: he grates Parmesan directly over the croutons while they’re still hot in the pan, so the cheese melts into every piece. Most recipes just shave Parmesan on top at the end, which looks nice but doesn’t build flavour into the croutons themselves.
Gordon Ramsay Caesar Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy4
10
minutes15
241
kcal25
A kale and little gem Caesar with bacon lardons, garlic sourdough croutons and anchovy Parmesan dressing, from Gordon Ramsay: Quick and Delicious. No chicken in this one, just layers of crunch from the croutons, bacon and raw mushrooms.
Ingredients
1 large garlic clove, peeled and crushed
3 tbsp olive oil
2 tbsp flat leaf parsley, finely chopped
5 oz (150g) sourdough bread
1 tbsp vegetable oil
7 oz (200g) smoked bacon lardons
3.5 oz (100g) mixed kale (green and purple if available)
4 little gem lettuces
3.5 oz (100g) baby chestnut mushrooms, finely sliced
1/2 red onion, peeled and finely sliced
8 anchovies in olive oil
1.5 oz (40g) Parmesan cheese
- For the dressing:
3.5 oz (100g) good-quality French mayonnaise
1 large garlic clove, peeled and crushed
0.7 oz (20g) Parmesan cheese, finely grated
1 tsp Dijon mustard
Juice of 1/2 lemon
8 anchovies in olive oil (optional)
1-2 tbsp water
Directions
- Make the croutons: Preheat the oven to 430°F (220°C/200°C fan/Gas 7) and line a baking tray with baking paper. Mix the garlic, olive oil and parsley in a bowl, season with salt and pepper. Tear the sourdough into small pieces, toss in the garlic oil until well coated, spread on the tray and bake for 8 to 10 minutes until golden brown.
- Cook the lardons: Place a large non-stick frying pan over medium-high heat. Add the vegetable oil, then the lardons and cook for 5 to 8 minutes until crispy. Set aside.
- Make the dressing: Put the mayonnaise, garlic, Parmesan, mustard and lemon juice into a bowl. Chop the anchovies, add to the bowl and stir to combine. Add the water to loosen.
- Build the salad: Tear the kale into bite-sized pieces. Trim the lettuces, separate the leaves and cut larger ones in half lengthways. Put all the leaves into a salad bowl with the sliced mushrooms and red onion.
- Dress and serve: Pour the dressing over the salad and toss well. Scatter over the croutons and bacon lardons, then cut the remaining anchovies in half lengthways and lay them on top. Shave the Parmesan over with a vegetable peeler before serving.
FAQs
Why does Ramsay use kale instead of romaine?
Kale holds up under a heavy dressing without wilting the way romaine does. He pairs it with little gem lettuces so you still get that classic crunch, while the kale adds a sturdier, more peppery bite that stands up to the salty bacon and anchovies.
Why tear the sourdough instead of cutting it?
Torn bread has rough, jagged edges that catch more of the garlic oil and crisp up unevenly in the oven. That gives you a mix of crunchy corners and slightly chewy centres in every crouton, which is more interesting than a uniform cube.
Why add mushrooms to a Caesar salad?
Raw chestnut mushrooms sliced thin add an earthy flavour that bridges the gap between the salty bacon and the sharp dressing. Most Caesar recipes skip them entirely, so this is a Ramsay-specific addition that gives the salad more depth without extra cooking.
How is this different from his Fit Food Caesar salad?
His Ultimate Fit Food version is built for calories. Yoghurt replaces mayo, crunchy chickpeas replace croutons, and he massages the kale by hand for 30 minutes to tenderise it raw. That version runs 241 kcal per serving compared to this one which is considerably richer.
Can you make the dressing ahead?
Yes. The mayo base means it holds well in the fridge for up to two days. Keep it covered and give it a stir before using because the anchovy and garlic flavours intensify overnight, so you might want slightly less lemon juice if making it fresh versus aged.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.