Botanical caesar salad with with fresh herbs and crispy chickpeas

0.3% Cool Earth Lager, serves 2

The ultimate classic with a botanical twist. Add lots of vibrant green herbs for the ultimate pairing with our 0.3% Cool Earth Lager. Topped with gluten-free crispy chickpeas to match the gluten-free pilsner.


  • 1 egg yolk, room temperature
  • 1 garlic clove, finely chopped
  • 2 anchovy fillets, finely chopped
  • 1 tsp mustard
  • juice and zest of 1 lemon
  • 150 ml sunflower oil
  • 1 can of precooked chickpeas
  • Cayenne pepper and salt to taste
  • 2 eggs, boiled to taste
  • 2 little gems, leaves washed and drained
  • 30 gr Parmesan cheese flakes
  • 3 anchovy fillets, cut in halves
  • 2 tbsp vibrant green herbs (parsley, chive, rosemary, thyme etc.)

This is how you make it: 

  1. Pre-heat the oven at 200 degrees Celcius and line a baking tray with parchment paper.
  2. Mix pre-cooked chickpeas, lemon juice, olive oil, cayenne and salt together in a bowl. Spread on the baking tray and roast for 40 minuten, then leave to cool. TIP: for extra crispiness double bake another 8-10 minutes after they cooled.
  3. Make the dressing by combining the egg yolk, garlic, ansjovis, mustard, lemon zest and juice in a bowl. Slowly add the oil while you keep stirring to create a smooth dressing.
  4. Mix salad leaves and some dressing in a bowl. Add halved eggs, Parmezan, fresh green herbs, extra ansjovis and crispy chickpea croutons

Classic flavours, enjoyed best with our crisp, zesty & refreshing 0.3% Cool Earth Lager.