Caesar Salad

Find a new side for your next outdoor party or picnic with this anchovy-infused salad.

Caesar Salad

Find a new side for your next outdoor party or picnic with this anchovy-infused salad.

Serves 3

Total Time 15 mins

Ingredients

Romaine hearts, leaves separated	3
Anchovy fillets packed in oil, drained	6
Small garlic clove	1
Large egg yolks	2
Fresh lemon juice, and extra	2 tbsp
Dijon mustard	¾ tsp
Olive oil	2 tbsp
Vegetable oil	½ cup
Finely grated Parmesan	3 tbsp
Parmesan, shaved, for garnish	For taste
Black pepper	For taste
Torn pieces of stale bread	3 cups
Black pepper	For taste
Torn pieces of stale bread	3 cups
Olive oil	3 tbsp

Cooking Method

Step 01	Chop anchovies, garlic and a pinch of salt. Use the side of a knife to mash it, scrape it and place it in a bowl.
Step 02	Whisk in 2 egg yolks, 2 tablespoons lemon juice and mustard, adding drop by drop to start whilst whisking the olive oil and vegetable oil in, until the mixture becomes thick and glossy.
Step 03	Whisk in the grated Parmesan; season it with salt and pepper. Then add more lemon juice.
Step 04	Wash the romaine and use the whole leaves.
Step 05	For the croutons, tear the bread and toss it into olive oil and place it on baking sheets.
Step 06	Season it with salt and pepper and bake for 10-15 minutes.
Step 07	Arrange the leaves in a bowl and top it with the croutons, anchovies and dressing. Garnish with shaved parmesan and serve it.

Add unexpected bursts of crunch and flavour to your already wonderful salad with crispy bacon pieces.

whisk-1

More Recipes

whisk-2