Bavette caesar salad

Bavette caesar salad

The iconic caesar salad is a masterclass in how umami-packed dressing can make even a simple salad taste out-of-this-world. This version takes it to the next level, with slices of juicy bavette steak, parmesan in the dressing and croutons weaving a deeply savoury flavour throughout the dish.

Bavette caesar salad

Bavette is one of the best (and most affordable!) steak cuts you can buy. Try it in this steak with charred corn salsa recipe next time.

  • Serves icon Serves 4
  • Time icon Hands-on time 1 hour

The iconic caesar salad is a masterclass in how umami-packed dressing can make even a simple salad taste out-of-this-world. This version takes it to the next level, with slices of juicy bavette steak, parmesan in the dressing and croutons weaving a deeply savoury flavour throughout the dish.

Bavette is one of the best (and most affordable!) steak cuts you can buy. Try it in this steak with charred corn salsa recipe next time.

Nutrition: per serving

Calories
611kcals
Fat
41.6g (13.8g saturated)
Protein
44.9g
Carbohydrates
13.6g (2.7g sugars)
Fibre
1.4g
Salt
1g

Ingredients

  • 500g bavette steak
  • 4 medium free-range eggs
  • 1 romaine lettuce
  • Parmesan, shaved, to serve

For the dressing

  • 5 anchovy fillets in oil, drained
  • 1 garlic clove, finely grated
  • 2 tsp red wine vinegar
  • 1 medium free-range egg
  • 80ml olive oil, plus extra to fry
  • 25g parmesan, finely grated
  • Juice ½ lemon

For the pickled shallots

  • 2 tbsp red wine vinegar
  • 1 tsp caster sugar
  • 1 banana shallot, finely sliced into rings

For the croutons

  • 2 thick slices white bread
  • 25g unsalted butter
  • 1 garlic clove, crushed
  • 10g parmesan, finely grated
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Method

  1. Begin by making the dressing, as you will also marinate the steak in it. Use a pestle and mortar to grind the anchovies and garlic to a paste, then whisk in the vinegar and egg. Slowly stream the oil in whilst continuously whisking to create an emulsified dressing. Stir in the grated parmesan then season with a pinch of salt and pepper and the lemon juice (to taste – you might not want all the lemon juice). Divide between two wide bowls and submerge the steak in one of them, reserving the second to dress the salad with. Reserve both in the fridge.
  2. For the shallots, stir the vinegar and sugar together in a small bowl with 2 tbsp water and a pinch of salt. Add the shallot rings, ensuring they are submerged, then set aside to quick-pickle.
  3. Fill a small saucepan with boiling water from the kettle and put over a medium heat. Boil the eggs for 6½-7 minutes, then drain and cool under cold running water. Set aside.
  4. To make the croutons, cut the bread into 2cm cubes. Melt the butter over a medium heat in a small frying pan, then add the bread and crushed garlic and toss for a couple of minutes until they are crisp and golden. Take off the heat, season with a pinch of salt and pepper, toss with the grated parmesan, then leave to cool. Store in an airtight container if making in advance.
  5. Add a drizzle of olive oil to a large frying pan over a high heat. Lift the steak out of the dressing and lay it flat in the pan (see tips). Cook for around 2 minutes on each side (a little less if it’s thin, a little more if it’s thick). Leave to rest for a few minutes whilst you assemble the salad.
  6. Roughly chop the romaine lettuce leaves, then toss with the reserved Caesar dressing and divide among four bowls or plates. Peel and halve the eggs, nestle them on top then sprinkle with the pickled shallots, croutons and parmesan shavings. Slice the steak and arrange on top.

Nutrition

Calories
611kcals
Fat
41.6g (13.8g saturated)
Protein
44.9g
Carbohydrates
13.6g (2.7g sugars)
Fibre
1.4g
Salt
1g

delicious. tips

  1. You can prepare everything up to the end of step 4 a day in advance.

  2. It’s particularly important you slice bavette steak against the grain and cook it no more than rare or medium-rare, otherwise the steak will be tough and chewy. If you get a piece which has both a thick and a thin end, you can either use a meat hammer to flatten out the thicker end (this will also tenderise it) or cut it into two pieces and cook for different lengths of time to ensure perfectly cooked steak.

Buy ingredients online

Recipe By

Pollyanna Coupland

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