Always check the labels of the products you use.
Method
- 1
Bake the croutons. Heat the oven to 180 °C (160 °C fan). Toss the bread with the oil, Parmesan and garlic, spread on the tray and bake 15-18 min, stirring once, until golden. Cool.
- 2
Make the dressing. In the large bowl, mash the anchovies and garlic together, then whisk in the lemon juice, mustard, Worcestershire, Parmesan, oil and pepper.
- 3
Toss. Add all the tomatoes and the cooled croutons, sprinkle with the flaky salt and toss gently.
- 4
Rest and serve. Leave 10-15 min so the croutons soak up some juice at the edges, then pile onto a platter and top with extra anchovies if you like.
Storage
Best eaten on the day. Keep any leftovers covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 193 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.5 g per serving
3 % of the 50 g daily maximum · 6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- baking tray
- large bowl
- small bowl
- whisk
- serving platter
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 306 kcal |
| Protein | 8.2 g |
| Carbohydrate | 24.6 g |
| of which sugars | 6.2 g |
| of which free sugars | 1.5 g |
| Fat | 20.4 g |
| of which saturates | 3.8 g |
| Fibre | 2.9 g |
| Salt | 1.38 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
