Fresh, zesty, and artisanal, this Caesar salad is elevated with Cantabrian anchovies in citrus butter, creating a unique twist on the classic dish. Each bite combines crisp romaine lettuce, golden croutons, and a creamy citrus dressing with the deep umami of Hazas anchovies.

Ingredients

• 1 large head of romaine lettuce
• 8–10 anchovy fillets in citrus butter Hazas
• 50 g parmesan cheese, shaved or grated
• Croutons (homemade or store-bought)
• 2 tablespoons citrus butter from the anchovy tin
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 3 tablespoons extra virgin olive oil
• Freshly ground black pepper to taste

Preparation

1. Prepare the citrus butter: Remove the unopened Hazas tin from the refrigerator and place it in warm water for a few minutes until the butter softens. Open the tin and scoop 2 tablespoons of the melted citrus butter into a blender or small bowl.
2. Prepare the ingredients: Wash and chop the romaine lettuce. Grate or shave the parmesan if not done already.
3. Make the dressing: In a blender or bowl, combine the softened citrus butter, Dijon mustard, lemon juice, olive oil, and a pinch of black pepper. Blend until smooth and creamy.
4. Assemble the salad: Place the chopped romaine in a large bowl. Pour the dressing over the lettuce and toss gently to coat evenly.
5. Add toppings: Scatter croutons and parmesan over the salad. Arrange the Hazas anchovy fillets on top, creating a visually appealing presentation.
6. Serve and enjoy: Serve immediately as a refined starter or a light main dish, enjoying the delicate citrus flavor of the anchovies in every bite.