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Caesar salad with deep-fried sprats recipe

The chefs and celeb guest cooked this classic recipe with a twist in the Tag Team Cuisine challenge on Drop Down Menu

Serves 4


  • 2 red endive or red romaine lettuce, separated into leaves
  • 2 slices of white bread, sliced into croutons and oven baked with garlic and thyme oil
  • 100g parmesan, freshly grated
  • 4 medium eggs, soft-boiled

For the dressing

  • 3 medium egg yolks
  • 2 garlic cloves, crushed
  • 1 tbsp Dijon mustard
  • 150ml olive oil
  • 150ml peanut oil
  • Juice of ½ lemon
  • 100g parmesan, freshly grated
  • 8-10 anchovy fillets

For the deep-fried sprats

  • 2 handfuls (about 20-30) fresh sprats
  • Milk
  • Plain flour
  • Vegetable oil, for deep-frying
  • Smoked paprika, for dusting


  1. For the dressing, tip the egg yolks, garlic, and Dijon mustard into a food processor. With the motor running, gradually add the oils until fully incorporated and thickened. Add the lemon juice and blitz again. Transfer to a bowl and stir in the parmesan and anchovies. Set aside until needed.

  2. For the deep-fried sprats, dip the little fish in some milk then dust in flour. Heat the oil for deep frying to 175°C and deep fry in batches until golden. Remove from the oil, drain on kitchen paper and throw some salt and smoked paprika at them. Keep warm.

  3. To serve, dress the endive in a large bowl with the thick dressing. Throw in the croutons and a good amount of grated parmesan.

  4. Pile on a plate and break the soft-boiled egg over the top. Scatter with the deep-fried anchovies and add a little more parmesan before serving.


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