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The king of salads

20/11/2019

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Picture
By Jan Cheshire 
​

THIS is the season for salads!  I love salads but sometimes I get a bit bored with making them and am always looking for a new recipe.  This recipe is not new and, like me, you have probably eaten it in a restaurant or cafe before now.  However, I have never made my own Caesar salad and I was delighted with it.    I hope you will enjoy it too.

CAESAR SALAD (serves two as a meal, four as a side dish

Ingredients

2 small crusty sourdough bread rolls or slices, torn into bite-sized pieces
Olive oil spray
4 bacon rashers, rind removed, coarsely chopped
1 cos lettuce, washed and leaves separated
Parmesan cheese, finely grated or shaved
 
Dressing
1 egg
2 garlic cloves, crushed
3 drained anchovy fillets
2 tablespoons of fresh lemon juice
60ml (1/4 cup) of olive oil
60ml (1/4 cup) of Rice Bran oil
 
Method
  1. Preheat oven to 180°C. Spread bread, in a single layer, on a baking tray and spray with oil.
  2. Bake for 10-15 minutes or until crisp and golden. Set aside to cool completely.
  3. Cook the bacon, stirring, for 3-4 minutes or until crisp and browned.
  4. Transfer to a plate lined with paper towel.
 
For the dressing
  1. Bring a saucepan of water to the boil over high heat.  Add the whole unpeeled egg and cook for only 2-3 minutes. Use a slotted spoon to remove egg from the water. Crack the egg into a bowl and use a teaspoon to remove any remaining egg from the shell.
  2. Place the egg, garlic, anchovies and half the lemon juice in a food processor and process to combine.  With the motor running, add the combined oil in a thin, steady stream until the dressing is thick, adding a little of the remaining lemon juice until the dressing is a pourable consistency.
  3. If you don’t have a food processor, put all the ingredients into a bowl and stir well.  
  4. Season with pepper.
  5. This dressing might sound bit fiddly, but it is not, and it certainly works very well with the salad.
  6. Combine the lettuce, croutons, bacon and half the parmesan on a serving dish. Drizzle over the dressing and top with the remaining parmesan
 
Enjoy!         
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