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Caesar Salad with Cumberland Sausage

Recipe by Steven Doherty, Head Chef at our First Floor Café in Windermere.

Serves 4


For Caesar Dressing

  • 2 teaspoon chopped garlic
  • 3 salted anchovies
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 50ml warm water
  • 25g Parmesan cheese, grated
  • 50ml white wine vinegar
  • 1 egg yolk
  • 200ml olive oil
  • 200ml sunflower oil
  • juice of ½ lemon
  • few drops of Tabasco
  • 1 litre sunflower oil

For Salad

  • 4 large eggs
  • 250ml distilled vinegar
  • iced water
  • 1 small baguette cut into thin slices
  • 4 cooked thin-link Cumberland sausages
  • extra parmesan for shaving
  • ½ small celeriac cut into thin strips
  • mixed salad leaves


  1. Put all the Caesar dressing ingredients into a food processor and blitz until smooth.
  2. The dressing will keep well for up to 10 days in the fridge.
  3. Remove from the fridge at least 1 hour before using to bring to kitchen temperature and whisk.
  4. To poach the eggs, fill a large sauce pan ¾ full with water and add a good 250ml of distilled vinegar. Bring to a boil – DO NOT ADD SALT.
  5. Break the eggs into individual tea cups. Gently tip the eggs into the boiling water, put a lid on and bring back to a simmer. The eggs will have risen to the surface. Cook for 3-4 minutes.
  6. Remove carefully with a slotted spoon and place into a bowl of iced water. Allow the eggs to settle for at least 5 minutes. Remove carefully and trim with a small sharp knife to remove any “frilly edges”. Keep refrigerated in a sealed container on a clean tea towel. The eggs will keep for 2-3 days.
  7. Heat the sunflower oil in a deep-sided frying pan.
  8. Drop in the baguette in small batches and fry until golden brown. Drain on kitchen paper.

To serve

  1. Put the salad leaves into a large bowl with 3 tablespoons of the dressing.
  2. Slice the sausages and toss in with the leaves and croutons.
  3. Arrange the eggs on top with some shaved Parmesan.

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