Caesar Salad Recipe UK: Crispy Celery Crowns Over Tangy Garlic-Anchovy Dressing

This Caesar salad recipe UK delivers the perfect balance of crispy celery crowns and a tangy, garlicky dressing that’s richer than any takeaway version. The secret lies in a proper anchovy base—Worcestershire sauce and Dijon mustard create that signature depth—while the lettuce stays perfectly crisp, never soggy.

I’ve tested this recipe countless times, and it’s the one that finally convinced my family to ditch the bottled dressing for good.

The dressing is where the magic happens: fresh garlic, Worcestershire sauce (use Lea & Perrins for that authentic UK taste), and a touch of Dijon cut through the richness of the Parmesan and anchovies.

For extra crunch, I use crispbread croutons—far superior to the flimsy supermarket versions—and always add a sprinkle of black pepper before serving. The result is a salad that’s restaurant-quality without the fuss.

What you’ll end up with is a dish that’s crisp, creamy, and perfectly balanced—tangy dressing clinging to every leaf of romaine, crispy croutons adding texture, and the celery crowns delivering that satisfying crunch.

It’s the kind of salad that feels indulgent yet fresh, ideal for lunches, dinner sides, or even as a light main with grilled chicken or poached eggs.

This recipe works beautifully for gatherings or meal prep—just store the dressing separately until serving to keep everything fresh. The UK-specific ingredient tweaks ensure you’ll get that authentic flavour without hunting for hard-to-find items. Let’s get started!

Ingredients for caesar salad recipe uk

Here's what you need for a crispy, tangy Caesar salad that tastes like a UK restaurant.

The Parmesan is non-negotiable—grate it fresh from a block for that authentic, salty punch. I always grab mine from Waitrose or M&S—their pre-grated stuff is decent, but nothing beats freshly grating. For the anchovies, Lea & Perrins fillets are the gold standard, and you can find them at most UK supermarkets or online. The celery crowns? Thinly slice the stalks into ribbons—this is what gives that satisfying crunch. If you're making a big batch, buy extra since they wilt fast once chopped.

No crispbread croutons? Toasted sourdough cubes work in a pinch, but they won't be as crispy. Short on anchovies? Double the Worcestershire sauce—it’s got that umami depth. The mayo can be homemade or store-bought, but Hellmann's or Worcestershire sauce-flavored mayo adds extra authenticity. For the garlic, roast it first to mellow out the sharpness—toss minced cloves with olive oil and roast at 400°F for 10 minutes. The egg yolks are essential for binding the dressing, so make sure they're at room temperature to emulsify smoothly.

Store the dressing separately in an airtight container for up to 3 days—it’ll keep its tang. The lettuce stays crispest if you dress it right before serving, but you can prep everything else ahead. The croutons? Keep them in a sealed bag with a damp paper towel to maintain crunch for a few days. This salad reheats beautifully too—just warm the dressing gently and toss with lettuce and croutons. Perfect for meal prep, and it’s the kind of dish that tastes even better the next day.

Step-by-step instructions for crispy celery crowns over tangy garlic-anchovy dressing

Here's how to build the perfect Caesar salad with crispy celery crowns and a rich, tangy dressing.

Start by slicing the 2 whole celery sticks into thin crowns—about ¼-inch thick slices. You'll want to cut them as evenly as possible so they crisp up uniformly. Spread the celery crowns on a baking tray and toss them lightly with 2 tablespoons of the extra-virgin olive oil (reserve the remaining 0.3 cup for the dressing). Sprinkle with 0.25 tsp of the salt and 0.25 tsp of the black pepper. This light seasoning enhances their natural flavor without overpowering.

While the celery preps, cut the 1 whole Romaine Lettuce into wedges, removing any tough outer leaves. Keep the lettuce in the fridge until ready to assemble—this prevents wilting from the dressing. Preheat your oven to 200°F (convection if available) for the celery. Bake for 15-20 minutes, stirring halfway, until the edges are golden and crispy. You're aiming for that satisfying crunch that makes this salad special—don't walk away, or they'll burn before crisping.

In a small bowl, combine the 2 whole egg yolks, 0.5 cup mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp Worcestershire sauce. Whisk vigorously until smooth—this forms the creamy foundation. The yolks add richness while the mustard and Worcestershire bring that classic tangy depth. If you're worried about raw egg, you can lightly cook this mixture in a double boiler (heat on low with the bowl hovering over simmering water) until it reaches 160°F, but traditional Caesar dressing uses raw yolks for the best texture.

Next, finely mince the 3 cloves garlic and chop the 4 whole anchovy fillets into tiny pieces—you want them nearly invisible in the final dressing. Add these to the egg mixture along with the 1 tbsp lemon juice. The anchovies might seem odd, but they're essential for that authentic umami punch. Stir well to combine, then let the mixture sit at room temperature for 5 minutes—this allows the flavors to meld before adding the final ingredients.

Gradually whisk in the 0.3 cup reserved extra-virgin olive oil while drizzling it in slowly. This prevents the dressing from breaking and creates that signature silky texture. Taste and adjust seasoning with the remaining 0.25 tsp salt and 0.25 tsp black pepper—you want it tangy but not overpowering. The dressing should coat the back of a spoon but still be pourable. If it's too thick, add 1 teaspoon water at a time until it reaches the perfect consistency.

Now for assembly: in each of the 4 servings, arrange the crispy celery crowns on the bottom of a plate or bowl. Add the Romaine wedges, then drizzle with about 2 tablespoons of the dressing per serving. Sprinkle generously with the 1 cup freshly grated Parmesan cheese—use a fine grater for that perfect snowy texture. Finish with the 2 cups crispbread croutons (toasted if you prefer extra crunch) and a final crack of black pepper. The contrast of crispy celery, creamy dressing, and tangy Parmesan makes every bite irresistible.

Dietary considerations for caesar salad recipe uk

Gluten-Free Adaptations

For a gluten-free version, swap the crispbread croutons for toasted gluten-free bread cubes or gluten-free cornflakes—both work brilliantly. I like Schär gluten-free croutons or plain gluten-free crackers toasted in olive oil until crispy. The celery crowns and romaine stay gluten-free naturally, so you only need to adjust the croutons.

Always check labels on Worcestershire sauce too—some brands contain gluten, so opt for gluten-free Worcestershire like Hewitts. 🥬

Dairy-Free Substitutes

Skip the Parmesan cheese and use nutritional yeast for a cheesy flavor without dairy. About 2 tablespoons of Fortified Nutritional Yeast (like Bragg) gives that umami kick. For creaminess in the dressing, replace the mayonnaise with vegan mayo (try Hellmann’s Vegan or Just Mayo).

The anchovies and Worcestershire still work perfectly—just ensure your mayo is dairy-free. 🧀

Egg-Free Dressing

If you're avoiding raw eggs, cook the dressing base in a double boiler until it reaches 160°F to pasteurize. Alternatively, use aquafaba (chickpea brine) for binding—whisk 2 tablespoons aquafaba with 1 tablespoon cornstarch and mix into the dressing base.

It won’t be identical, but it adds thickness. For extra richness, stir in 1 tablespoon tahini or cashew cream (blend soaked cashews with water). The texture will be lighter, but the tangy flavor stays intact. 🥚

Lower-Calorie Options

Lighten the dressing by reducing the mayonnaise to 2 tablespoons and adding 1 tablespoon Greek yogurt (or dairy-free yogurt) for creaminess. Use light olive oil (or a spray) for the celery crowns instead of full-fat.

Swap crispbread croutons for air-popped popcorn—toss it lightly with olive oil and salt for a crunchy, low-calorie alternative. The salad still packs flavor but with fewer calories. 💪

Anchovy-Free Umami

If anchovies aren’t your thing, boost umami with 1 teaspoon miso paste or 1 tablespoon soy sauce in the dressing. For a vegetarian option, add 1 teaspoon white miso and ½ teaspoon smoked paprika—it mimics the depth of anchovies beautifully.

The Worcestershire sauce and Dijon mustard still carry the tangy profile, so you won’t lose the classic Caesar flavor. 🐟

Frequently asked questions