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Caesar Salad
For this famous salad, created by the Tijuanan chef called Caesar Cardini in the 1920s, the dressing is traditionally tossed into crunchy cos lettuce, but any crisp lettuce will do.
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Ingredients
1 large cos lettuce
4 thick slices white or Granary bread without crusts, cubed
45ml/3 tbsp olive oil
1 garlic clove, crushed
25g/1oz/5 tbsp grated Parmesan cheese
For the dressing
1 egg
1 garlic clove, chopped
30ml/2 tbsp lemon juice dash of Worcestershire sauce
3 anchovy fillets, chopped
120ml/4fl oz/ ½ cup olive oil
Salt and black pepper
Details
Serves: 4
Method
Preheat the oven to 220°C/425°F/ Gas 7. Separate, rinse and dry the lettuce leaves. Tear the outer leaves roughly and chop the heart. Arrange the lettuce in a large salad bowl.
Mix together the cubed bread, olive oil and garlic in a separate bowl until the bread has soaked up the flavoured oil. Lay the bread cubes on a baking sheet and place in the oven for about 6-8 minutes (keeping an eye on them) until golden brown. Remove and leave to cool.
To make the dressing, break the egg into the bowl of a food processor or blender and add the garlic, lemon juice, Worcestershire sauce and one of the anchovy fillets. Blend until smooth.
With the motor running, pour in the olive oil in a thin stream until the dressing has the consistency of single cream. Season with black pepper and a little salt if needed.
Pour the dressing over the salad leaves and toss well, then toss in the garlic croûtons, Parmesan cheese and the remaining anchovies and serve.
Mix together the cubed bread, olive oil and garlic in a separate bowl until the bread has soaked up the flavoured oil. Lay the bread cubes on a baking sheet and place in the oven for about 6-8 minutes (keeping an eye on them) until golden brown. Remove and leave to cool.
To make the dressing, break the egg into the bowl of a food processor or blender and add the garlic, lemon juice, Worcestershire sauce and one of the anchovy fillets. Blend until smooth.
With the motor running, pour in the olive oil in a thin stream until the dressing has the consistency of single cream. Season with black pepper and a little salt if needed.
Pour the dressing over the salad leaves and toss well, then toss in the garlic croûtons, Parmesan cheese and the remaining anchovies and serve.
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