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Caesar Salad
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Caesar Salad
You can make the dressing and croutons several hours before serving. Cover the croutons and chill the dressing until you're ready to make up the salad.
- Preparation time: 10 minutes to 15 minutes
- Cooking time: 15 minutes to 20 minutes
-
Total time:
25 minutes
to 35 minutes
Serves: 4 as a main course or 6 as a starter
Ingredients
- For the croutons:
- 3 tbsp extra virgin olive oil
- 1 small white baguette, sliced
- 1 large clove garlic, crushed
- For the dressing:
- Salt and freshly ground black pepper
- 5 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 clove garlic, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp mayonnaise
- For the salad:
- 2 Romaine lettuce hearts, rinsed and dried
- 100g Parmigiano-Reggiano, coarsely grated
- ½ x 100g jar of La Monegasque Anchovy Fillets with Capers and Hot Peppers in Olive Oil
Method
- Preheat the oven to 190°C, gas mark 5. For the croutons, toss the bread in a mixture of the olive oil and crushed garlic and spread over a baking sheet. Cook for 15-20 minutes until golden and crisp. Leave to cool.
- Tear the lettuce into bite-sized pieces and place in a salad bowl. To make the dressing, whisk the lemon juice and Worcestershire sauce with the garlic, mustard and seasoning. Whisk in the mayonnaise, then gradually whisk in the oil until the dressing is thick and creamy.
- Add the dressing to the lettuce and toss. Add the Parmigiano-Reggiano, anchovies and croutons and toss lightly. Serve immediately.
Variation
For a more substantial salad, add in a chopped 220g pack of Waitrose 2 Roast Chicken Breast Fillets and 2 Hass avocado pears, peeled, stones removed and chopped. Toss lightly to mix.
Comments
This recipe was first published in June 2003.
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