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Caesar Salad

We’re not sure when Ceasar salad fell off the radar but it was resurrected by us on a Saturday night and tasted as good as ever. Particularly with roast chicken and chips.

Caesar Salad – serves 4

FOR THE CROUTONS:

  • 2 large cloves of garlic
  • 3 tbsp extra virgin olive oil
  • half a baguette, cut into small cubes

FOR THE SALAD:

  • 1 large egg yolk
  • 3 tbsp lemon juice
  • 1 medium clove of garlic, crushed
  • 4 good quality anchovies mashed with a fork (we like the tins of anchovies in olive oil by Ortiz)
  • 1 tsp Dijon mustard
  • 4 tbsp olive oil
  • 2 medium heads of romaine lettuce
  • 2 tbsp grated Parmesan

Preheat the oven to 200C/Gas 6.

Bash the two garlic cloves and put into a bowl with the cubed bread and olive oil. Toss with your hands to coat with the oil, then scatter over a roasting tray and bake for about minutes or until golden.

Put the egg yolk into a bowl and whisk in the lemon juice, garlic, anchovies and mustard. Start adding the oil, drop by drop to begin with and then you can progress to a slow stream, whisking all the time until emulsified.

Toss the lettuce and Parmesan together in a large bowl. Add the dressing and toss to coat the leaves, then scatter over the croutons to serve.

(Original recipe form Avoca Salads by Hugo Arnold, Avoca Ltd, 2007)

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