Cinema Snacks: recreating recipes from the silver screen
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Welcome to Bite Club, where we recreate iconic screen eats so you can bring the telly to your belly and munch your way through the movies, one delicious morsel at a time. This week, we’re decking our salad bowls with a festive bite inspired by the timeless Christmas classic THE SANTA CLAUSE.
Amid the tinsel, there’s a delightfully memorable food moment: a Caesar salad ordered with no dressing (the horror). Thankfully, we’ve corrected that particular festive misstep, because a Caesar without the dressing, is just a bowl lettuce.
This recipe is a brilliant option for Christmas entertaining if you’re after something a little lighter, though it's still decadent and delightful. Crisp romaine, a punchy homemade dressing, golden croutons, and shards of crisp parmesan for an impressive finish. It’s the kind of salad that still feels like a treat.
The recipe serves 2 as a main course or 4 as a starter, and if you’d like to bulk it out, you can absolutely add chicken, or leftovers (we see you, Boxing Day fridge). So whether you’re planning a Christmas menu, hosting a movie night, or just fancy something fresh between roast dinners, this Caesar salad delivers crunch, comfort, and Christmas charm in equal measure.
Be sure to watch the full video for our top tips, and don’t forget to subscribe for more movie-inspired recipes, and another other festive treats coming soon, during The Holiday season 👀We wish you a VERY merry Christmas, and remember: seeing isn’t believing, eating is...
MERRY CHRISTMAS!
xo
CAESAR SALAD
Features in The Santa Clause at 54 mins and 30 secs
INGREDIENTS serves 2 (or 4 starters)
Dressing
4 tbsp Mayonnaise
2 Anchovy fillets
½ clove garlic, minced
½ tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp Lemon juice
¼ tsp Black pepper, ground
10g Parmesan, grated
To serve
2x heads of Romaine lettuce
30g Parmesan, plus extra for topping
2 slices of bread
METHOD
DRESSING
Mash together the garlic and anchovies in a large bowl, until they form a paste. Add the mayonnaise, mustard, worcestershire sauce, black pepper, and lemon juice. Mix to combine.
Add 10g of grated parmesan, and mix to combine. Optionally, loosen the dressing with 1 tsp of water.
CROUTONS
Preheat the oven to 210°C/190°C fan. Dice the bread slices into 1.5 cm cubes, coat the bread in olive oil and season with salt and pepper. Spread on a baking tray.
Bake for 10-12 mins until crisp and golden brown, flipping halfway. Leave aside to cool fully.
PARMESAN CRISPS
Preheat the oven to 210°C/190°C fan. Line a baking tray with parchment paper
Finely grate 30g of parmesan using a microplane or fine grater. Scatter the parmesan onto the baking tray in a thin and even layer.
Bake for 5-7 mins until golden brown. Remove from the oven and leave to cool and harden before breaking into irregular shards.
TO SERVE
Wash, dry, and chop the lettuce into bitesize pieces and place into a large bowl with the dressing. Toss with the dressing to combine.
Serve topped with the croutons and parmesan shards. Optionally, grate over additional parmesan over the top for a final flourish.
