Born from a desire to reinvent the Caesar salad, this recipe takes a bold departure from tradition to create something entirely new and exciting. It swaps anchovies for smoky chorizo and classic croutons for crispy roasted butter beans, resulting in a dish with a completely different yet equally compelling character.
The dressing is a radical and delicious reimagining of the classic. Instead of a creamy garlic and anchovy sauce, this version features a vibrant coriander-pesto style mayonnaise. It’s made by blending fresh coriander, parmesan, and pumpkin seeds with olive oil, lemon juice, and an egg yolk, yielding a thick, zesty, and beautifully pale green sauce.
This salad is designed to be a complete meal. The addition of blanched Tenderstem broccoli alongside crisp Little Gem lettuce makes it more substantial and nutritionally balanced than a traditional side salad. The combination of warm, roasted elements with cool, fresh greens makes it a satisfying supper for any night of the week.
Even with its gourmet feel, the recipe remains accessible, with a total prep and cook time of around 40 minutes. For those preferring a meat-free meal, a simple substitution of smoked paprika for chorizo allows vegetarians to enjoy the same smoky, crispy bean experience, proving the versatility of this modern classic.