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Caesar salad

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Picture by: Lynn Lewis

Recipe by: Lynn Lewis

In 1924 in Tijuana, Mexico, Caesar Cardini first mixed cos lettuce, Parmesan and croutons, dressed with garlic, lemon, egg, olive oil and Worcestershire sauce. Enjoy Caesar's salad wherever you are today.

Ready in 30 minutes

Saved as a favourite by 13 cook(s)

Ingredients

Serves: 4

2 small heads cos lettuce
4 large leaves iceberg lettuce
50 g parmesan, in a piece
2 slices sourdough bread, crusts removed
2 tablespoons olive oil
Anchovy dressing:
4 anchovy fillets
1 clove garlic, roughly chopped
5 tablespoons olive oil
1 very fresh large egg yolk
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce

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Preparation method

Prep: 30 minutes

Cut cos and iceberg lettuce leaves into bite–sized pieces. Use a vegetable peeler or cheese grater to shave Parmesan into thin slivers.

To make anchovy dressing, place anchovy fillets and garlic in a bowl and mash to a paste. Whisk in olive oil, egg yolk, lemon juice, mustard, Worcestershire sauce and sugar. Add salt and freshly ground black pepper, to taste.

To make croutons, cut bread into small cubes. Heat olive oil in a large nonstick pan over medium heat. Add bread cubes; cook until golden brown on all sides, taking care they do not burn. Set aside; keep warm.

Arrange lettuce leaves and shaved Parmesan on individual serving plates. Drizzle dressing over salad and sprinkle on bread cubes.

mix and match

*Omit olive oil and egg yolk from the anchovy dressing. Use 1 cup (250 g/8 oz) good-quality, mayonnaise instead.
*Add 2 cooked skinless chicken breasts (about 300 g/10 oz in total) or chicken tenderloins cut into strips to the salad.

Last updated: 07 Jan 2012