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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.