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    Cavolo nero & Stilton Caesar

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    Cavolo nero & Stilton Caesar

    By Elly Curshen

    This is a deliciously wintry take on the traditional Caesar salad. There always seem to be leftovers when you buy a panettone, so use them to make slightly sweet croutons that balance the salty dressing perfectly

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2 as a main or 4 as a starter or side


    70g panettone or ciabatta
    1 tbsp olive oil
    160g mayonnaise
    2 tsp Dijon mustard
    50g Stilton, plus 2 tbsp crumbled, to serve
    1 lemon, juice
    1 tsp Worcestershire sauce
    3 anchovies, drained and roughly chopped
    1 clove garlic, finely grated
    2-4 tbsp freshly grated Parmigiano Reggiano
    200g pack cavolo nero, stalks removed, leaves rinsed in warm water, dried and torn into bitesized pieces


    1 Start by making the croutons. Preheat the oven to 200ºC, gas mark 6. Tear the panettone or ciabatta into bitesized pieces and toss with the oil on a baking tray. Season. Bake for 10 minutes, or until golden and crisp.

    2 Meanwhile, in a food processor or using a stick blender, pulse together the mayonnaise, mustard, Stilton, lemon juice (start with 2 tbsp), Worcestershire sauce, anchovies, garlic and 2 tbsp Parmigiano until smooth. Season and add more lemon juice or Parmigiano to taste.

    3 Combine the cavolo nero pieces with 4 tbsp dressing in a large mixing bowl (you may need more dressing). Using clean hands, massage until the cavolo nero begins to wilt slightly. Tip into a serving bowl, top with the croutons and crumbled Stilton and serve

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    Elly’s tip

    Keep any leftover dressing in a jar in the fridge for up to 2 days and use as a dip or to dress other salads. It works particularly well tossed with potatoes to make a potato Caesar salad.


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