Classic Caesar Salad
serves 6
ingredients
1 small baguette
2 tablespoons olive oil
2 garlic cloves, halved
4 back bacon rashers, trimmed of fat
2 Cos lettuces
10 anchovy fillets in oil, drained
and halved lengthways
100g/4oz Parmesan cheese, freghly grated
For the dressing
1 egg yolk
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 anchovy fillets in oil, drained
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
175ml/6fl oz olive oil
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the croûtons, cut the baguette into 15 thin slices, and brush both sides of each slice with the oil. Spread the slices out on a baking tray, and bake for 10–5 minutes until golden brown. Leave to cool slightly, then rub each side of each slice of bread with the cut edge of a garlic clove. Cut each slice into small cubes.
• Cook the bacon under a hot grill until crisp. Drain on kitchen paper until cooled, then break into chunky pieces.
• Tear the lettuce leaves into pieces, and put in a large serving bowl with the bacon, anchovies, croûtons and Parmesan.
• For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar and Worcestershire sauce in a blender or food processor. Season with salt and pepper, and process for 20 seconds or until smooth. With the motor running, gradually add the oil in a thin stream until the dressing is thick and creamy.
• Drizzle the dressing over the salad, and toss very gently until well distributed. Serve immediately.
serves 6
ingredients
1 small baguette
2 tablespoons olive oil
2 garlic cloves, halved
4 back bacon rashers, trimmed of fat
2 Cos lettuces
10 anchovy fillets in oil, drained
and halved lengthways
100g/4oz Parmesan cheese, freghly grated
For the dressing
1 egg yolk
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 anchovy fillets in oil, drained
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
175ml/6fl oz olive oil
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the croûtons, cut the baguette into 15 thin slices, and brush both sides of each slice with the oil. Spread the slices out on a baking tray, and bake for 10–5 minutes until golden brown. Leave to cool slightly, then rub each side of each slice of bread with the cut edge of a garlic clove. Cut each slice into small cubes.
• Cook the bacon under a hot grill until crisp. Drain on kitchen paper until cooled, then break into chunky pieces.
• Tear the lettuce leaves into pieces, and put in a large serving bowl with the bacon, anchovies, croûtons and Parmesan.
• For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar and Worcestershire sauce in a blender or food processor. Season with salt and pepper, and process for 20 seconds or until smooth. With the motor running, gradually add the oil in a thin stream until the dressing is thick and creamy.
• Drizzle the dressing over the salad, and toss very gently until well distributed. Serve immediately.
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