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Barbecued Caesar salad with salad cream


  • To make the dressing, whisk the cream, white wine vinegar, lemon juice, mustard, anchovies and ground pepper until well combined. Taste for seasoning and set aside.
  • Then spray the bacon and lettuce with oil and cook, cut side down first, on a preheated, lightly oiled ridged grill (or BBQ).
  • To serve, place the lettuce, cut side up, on individual plates and top with the bacon and a generous sprinkling of the dressing and parmesan.


  • 100 ml single cream
  • 2 tspn white wine vinegar
  • 2 tspn fresh lemon juice
  • 2 heaped tspn Dijon mustard
  • 6-8 white or normal anchovies, finely chopped
  • freshly ground pepper
  • 2 cos lettuces, cleaned &halved lengthways
  • olive oil spray
  • 8 rindless bacon rashers
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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