Green Goddess Caesar Salad Recipe

Felicity Vincent
May 10
2 min read

My version of a Green Goddess Salad

A delicious cross between green goddess dressing and a vegetarian Caesar salad

Seasonal baby gem lettuce is tossed in a vibrant, herby green goddess dressing, then topped with crispy cannellini beans, golden croutons, shaved parmesan, and soft-boiled eggs. It’s crunchy, creamy, savoury and absolutely perfect for a sunny lunch.

Green Goddess caesar salad with soft boiled eggs — Green Goddess Caesar Salad

Ingredients (2 portions):

Green goddess dressing recipe:

20g parmesan
20 ml EVOO
1 lemon, juiced
30g herbs (equal part mint, parsley, dill, coriander and basil; or any leafy herb you have on hand)
4 anchovy fillets
2 tbsp tahini
30 mL water

Vegetarian Caesar salad recipe:

2 baby gem lettuces (approx. 220g)
2 eggs
4 spring onions
10g parmesan
2 slices stale bread (I used seeded rye)
1 tin cannellini beans
2 garlic cloves
Sea salt
Black Pepper
EVOO

Method:

Preheat the oven to 180°C.
Drain and rinse the tin of cannellini beans. Dry them slightly using kitchen paper or a clean tea towel.
Slice the stale bread into 1-inch cubes.
Place the beans and bread on a baking sheet, add 2 garlic cloves, plenty of EVOO, salt and black pepper. Mix to coat all the pieces evenly.
Bake for 30 minutes, or until golden brown.
Rinse the spring onions and place them in a frying pan on high heat. Char them for about 2 minutes on both sides, then remove from the heat and slice them thinly.
Add all the Green Goddess dressing ingredients to a food processor, along with the 2 garlic cloves roasted in the oven. Blitz until smooth, and add more water if it’s too thick.
Thinly slice the baby gem lettuces.
Mix all the ingredients in a large salad bowl.
Boil a small saucepan of water, add the eggs and cook for 6 minutes. Rinse them with cold water and remove the shells delicately.
Serve the salad topped with the soft-boiled egg and dig in. Bon appétit!