Gilda Caesar Salad | Single Serve
Everyone knows that the ultimate girl dinner is a caesar salad and chips and as we enter peak caesar salad and chips season I don’t think I’m being overly confident when I say I think I might have created the caesar salad of the summer. A caesar salad is so good because of its punchy, salty dressing so I thought why not add more of that flavour, with gildas. A Gilda is a classic Spanish pinto, a sort of tapas from the Basque region, with the perfect mouthful of spicy pickled pepper, salty umami anchovy and briny green olive. The most delicious summer snack on the most delicious summer salad and quite frankly the perfect lunch or dinner for one.
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This Gilda Caesar Salad is a playful fusion of a classic Caesar salad and the bold Spanish pintxo, Gilda. Made as a single-serve, one-bowl meal, it combines crisp baby gem lettuce with a rich, homemade Caesar dressing featuring anchovy, parmesan and Dijon mustard. It’s topped with crispy golden breadcrumbs for texture and finished with punchy Gilda skewers of anchovy, olives and pickled peppers. The result is salty, tangy, crunchy and deeply savoury. It’s a perfect example of how cooking for one can still feel elevated and fun.
Why You'll Want to Make This Recipe
Single Serve
Designed as a complete meal for one, this recipe uses small quantities while still delivering big, bold flavours.
Quick & Easy
Ready in around 20 minutes, with simple steps and no complicated techniques.
One Pan / One Bowl Cooking
Minimal washing up — just a bowl for the dressing and a pan for the breadcrumbs.
Big Flavour, Small Effort
Between the anchovies, parmesan, olives and pickled peppers, every bite is packed with umami and acidity.
What is a Gilda?
A Gilda is a classic Spanish pintxo (small bar snack) that originates from the Basque region. Traditionally, it’s made by skewering together anchovies, green olives and pickled guindilla peppers, creating a bold, punchy bite that’s salty, tangy and slightly spicy.
Gildas are known for their perfect balance of flavours — briny, acidic and savoury — and are often enjoyed alongside a drink as a quick, flavour-packed snack. In this recipe, they’re used as a topping to elevate a simple Caesar salad into something a little more playful, adding both visual interest and a big hit of flavour.
Eleanor’s Top Tips for the Perfect Gilda Caesar Salad
- Break down the anchovy fully in the dressing for a smooth, evenly seasoned base.
- Add the oil slowly when emulsifying to create a thick, glossy dressing.
- Adjust the dressing consistency with water — it should be pourable but still cling to the leaves.
- Use fresh parmesan and grate it finely so it melts into the dressing.
- Toast breadcrumbs gently to avoid burning — keep them moving in the pan.
- Separate the lettuce leaves for better coating and texture.
- Assemble gildas tightly so they hold together when eating.
- Serve immediately to keep everything crisp and fresh.
Ingredients and Tools You'll Need
Essential Ingredients
Garlic – adds depth and sharpness to the dressing.
Egg Yolk – creates a rich, emulsified Caesar base.
Anchovy – key for umami in both dressing and topping.
Dijon Mustard – helps emulsify and adds tang.
Sherry or White Wine Vinegar – brings acidity and balance.
Extra Virgin Olive Oil – forms the base of the dressing.
Water – loosens the dressing to the right consistency.
Parmesan – adds saltiness and richness.
Baby Gem Lettuce – crisp, fresh base for the salad.
Panko Breadcrumbs – adds crunch and texture.
Pickled Peppers – bring acidity and heat.
Green Olives – salty and briny contrast.
To Serve (Optional)
French Fries – because chips and a caesar salad is the ultimate girl dinner.
Essential Tools
• Mixing bowl
• Whisk or fork
• Frying pan
• Knife
• Chopping board
• Fine grater
• Skewers
Dietary Variations
Gluten-Free
Use gluten-free breadcrumbs or omit entirely.
Dairy-Free
Replace parmesan with a dairy-free alternative or nutritional yeast.
Egg-Free
Use a store-bought egg-free Caesar dressing or substitute with a mayo-based version.
Adding Protein
Grilled chicken, prawns or chickpeas would work well for a more substantial meal.
Frequently Asked Questions (FAQs)
What are Gilda skewers?
Gildas are a traditional Spanish pintxo made with anchovies, olives and pickled peppers, known for their bold, salty and tangy flavour.
Can I make the dressing ahead of time?
Yes — it can be made a few hours in advance and kept in the fridge. Stir before using.
What’s the best lettuce for Caesar salad?
Baby gem is ideal for one portion as it’s crisp, sweet and holds dressing well.
Can I skip the anchovies?
You can, but they’re key to the classic Caesar flavour. Substitute with a little extra parmesan and seasoning if needed.
How do I keep the salad from going soggy?
Dress the leaves just before serving and avoid overdressing.
Ingredients
1 Small Clove of Garlic
1 Egg Yolk
1 Anchovy
1/2 Tsp Dijon Mustard
2 Tsp Sherry/White Wine Vinegar
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Water
20g Parmesan
Black Pepper
Extra Virgin Olive Oil
1 Head of Baby Gem
20g Panko Breadcrumbs
5 Pickled Peppers
5 Anchovies
10 Green Olives
5 Skewers
French Fries, to serve
Instructions
- Start by making your caesar dressing. Grate the garlic into a bowl, then add the egg yolk, anchovy, mustard and vinegar. Use a whisk or fork to mix, breaking down the anchovy as you do so, until you have a smooth mixture.
- As you continue to mix, gently dribble in the olive oil. Keep going until you have a smooth, slightly thicker dressing and have used all the olive oil. Continue to whisk as you then dribble in the water, again mixing until you have a smooth slightly looser dressing.
- Finely grate the parmesan into the dressing, add a good crack of black pepper and mix together.
- To make the glides, thread the end of a pickled pepper onto a skewer, followed by the end of an anchovy, then an olive. Thread the middle of the anchovy onto the skewer, then another olive and the final end of the anchovy (creating a ribbon of anchovy around the olives), then lastly thread the end of the pickled pepper on. Repeat until you have 5 gildas.
- Add a little olive oil to a pan over a medium heat, along with the panko breadcrumbs. Toss and toast in the pan for a couple of minutes until golden brown.
- Toss the baby gem leaves in the caesar dressing until coated then plate up in a large dish or plate. Scatter over the breadcrumbs then top the salad with the gildas. Serve and enjoy.
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Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you eating!
Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you
Follow Eleanor on socials and knew I NEEDED this book immediately! SO glad I paid extra and had it shipped from the UK (to US). Eleanor's voice is loud and clear in every recipe. The pictures are beautiful, the instructions are perfectly clear, and I want to make EVERYTHING. I cannot recommend this book enough!
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One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up!
This is the book I've been waiting for! I (very happily!) live alone, love to cook and read cookery books, but every recipe is for two people or more. This gorgeous book contains recipes perfectly proportioned for one person (and I'm always a very hungry one person!) which ensures more variety, less food waste, and pure, gluttonous joy.
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