caesar salad tartines

Tartines are open sandwiches on bread, Tartine means open faced sandwich in French. They usually are a really delicious combo of crunchy bread and fresh salad. I decided to make a Caesar salad version, so the crunchy bread base is there instead of the croutons. I don’t know anyone who doesn’t like Caesar salad or toasted bread for that matter. When I mention Caesar salad to people as a snack or meal suggestion they always jump at it, more than any other recipe! These tartines could be a great starter for a dinner party, or fantastic for dinner with my matchstick fries.


Serves 3.


2tablespoons of good quality mayonnaise
3 large slices of sourdough bread or 6 small slices
2 tablespoons of olive oil
3 tablespoons of Greek yogurt (or dairy free yogurt)
3 anchovies for the Caesar dressing plus extra for placing on top of the tartine
½ clove garlic (optional)
2 tablespoons of grated Parmesan plus extra for shaving over the top of the tartine
1 teaspoon of lemon juice
1 small Cos lettuce, shredded

Salt and pepper to taste


Prepare the bread by using my scorched bread recipe and set aside.
In a food processor, blitz the Greek yogurt, the garlic, the lemon juice, the grated Parmesan, three anchovies, the mayonnaise all together till smooth and add salt and pepper to taste. It probably won’t need any salt as the Parmesan and anchovies are really salty. Place in a salad bowl. Add the shredded cos lettuce and with your hands or salad severs, thoroughly coat the leaves in the dressing. Place the bread slices on plates. Now put the dressed lettuce on top of the bread, and next add an anchovy fillet, one per portion and lastly shavings of fresh Parmesan. Et viola… straight away and bon appetit .

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