What’s On My Table – With Alexandra Dudley
What’s On My Table – With Alexandra Dudley

What’s On My Table – With Alexandra Dudley

Alexandra Dudley is a food columnist, cookbook author and host of the Come For Supper podcast. In this regular column, she takes us inside her east London kitchen to show us what she’s cooking and the tools she’s loving. This month, it’s her favourite salad – and three of her top homeware buys…
By Alexandra Dudley

All products on this page have been selected by our editorial team, however we may make commission on some products.

There’s nothing quite like a good crunchy salad when the sun is shining. Caesar salad is one that works wonderfully for any occasion, whether it be a summer party or a midweek al fresco or ‘al desko’ lunch. I like to use yogurt for the dressing. It adds a wonderful tangy creaminess. You could add a little shredded chicken to this too.

I love something fizzy and cold with a Caesar salad. A good prosecco or champagne is delicious but if it’s midweek I love a CBD-infused sparkling water from Trip. The peach and ginger flavour is my favourite. 

Caesar Salad With Yogurt Dressing

Total Time
10 Minutes
150g of Greek yogurt
6 anchovies
1 small garlic clove
1 tsp of Dijon mustard
Juice of half a lemon
1 tbsp of olive oil
2 tbsp of finely grated grana padano
4 gem lettuce hearts, leaves separated
Extra grana padano to serve
For the croutons:
100g of torn sourdough
Olive oil
Sea salt
Cracked black pepper
Step 1

For the croutons, preheat the oven to 200°C fan setting.

Step 2

Tear the bread into a bowl. Drizzle generously with olive oil and season well with salt and pepper. Toss to coat, slightly squeezing the bread to allow it to soak up some of the oil.

Step 3

Transfer to a baking tray and bake for 15 minutes until golden brown. Once cooked, transfer the croutons onto a paper towel lined plate to drain off any excess oil.

Step 4

Separate the leaves of the gem lettuce and chop the cores into quarters. Wash and spin or pat dry.

Step 5

For the dressing, place the yogurt, anchovies, garlic, Dijon mustard, olive oil, lemon juice and finely grated grana padano into a high-speed blender. Blend until smooth. Taste for seasoning.

Step 6

Arrange the washed salad leaves onto a plate. Spoon over the dressing and shave over as much Grana Padano as you like. You could add some shredded chicken too.

Step 7

Finish with the croutons and freshly cracked black pepper.

3 Things Alexandra’s Loving This Month…

These Harlequin Printed Tumblers From Bell Hutley…

I received a set of these as a wedding present and absolutely love them. They add a fantastic pop of colour to the table and are good for picnics because they’re unbreakable. I love to double them up as flower vases.

Visit BellHutley.com

These Florerama Tablemats From Balu London…

I love the slightly 70s-style pattern of these placemats. They look fantastic on the table and instantly inject a bit of fun to supper time. Gloss-finished, they are incredibly easy to wipe down and keep clean.

Visit BaluLondon.com

This Staple Cutlery From OKA…

I originally bought this cutlery for picnics, but I loved it so much it’s become my day-to-day tableware. It’s simple, classic and works well with anything. 

Visit Oka.com

For more from Alexandra, follow her @AlexandraDudley or visit AlexandraDudley.com

Read More From Alexandra Dudley

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