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Caesar Salad with Oatbran Croutons

Caesar Salad with Oatbran Croutons

The beloved salad gets an upgrade with our homemade Oatbran Croutons, adding a nutritious and crunchy element to every bite.

Cooking Time 30 minutes
Skill Level Easy
Serves 2



2 tbsp mayonnaise

4 slices parmesan cheese

2 salted anchovies

1 tsp capers

1/2 lemon, juiced

Salt and pepper

1/2 clove garlic

3 tbsp neutral oil


1 tbsp butter

3 slices Mornflake Oatbran Bread 


2 servings of your protein of choice – we used tofu

2 heads gem lettuce, thickly sliced

Parmesan shavings

Chopped salted anchovies


  • First, prep your protein – we broke our tofu into chunks, then covered it in olive oil & salt and pepper, then baked for 25 minutes at 180°C, until it was golden and had a springy texture. Other ideas would be salmon or chicken here.
  • Whilst preparing your protein, add 1 tbsp of butter to a baking tray and put in the oven for a few minutes to melt. Cut three pieces of your bread into bite-size chunks, then add them to the baking tray with the butter, coating completely in the butter so they can crisp up.
  • Bake the croutons in 8-10 minute intervals, checking them each time – you want to bake them until they’re crispy and have a bite to them.
  • Whilst your protein cooks & your croutons bake, prepare your dressing.
  • To a food processor, add everything but the oil and blend until you have a smooth paste.
  • Add 1 tbsp oil at a time, blending until you have a dressing. Adjust & season to taste.
  • When you’re happy with everything, wait until your protein and croutons are cooked, then once they are, cut your lettuce into thick slices (about 2-3cm thick).
  • Add your lettuce to a large bowl, then add 3/4 of your croutons & 3/4 of your protein, as well as some shaved parmesan & some chopped salted anchovies.
  • Pour your dressing over the salad, mixing everything together well until coated.
  • Serve up into your serving bowl(s), topping with the remaining croutons and protein.
  • Season with salt and pepper & more parmesan shavings, then serve.