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.
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
For the dressing
Enjoy!
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
- Preheat oven to 180°C. Spread bread, in a single layer, on a baking tray and spray with oil.
- Bake for 10-15 minutes or until crisp and golden. Set aside to cool completely.
- Cook the bacon, stirring, for 3-4 minutes or until crisp and browned.
- Transfer to a plate lined with paper towel.
For the dressing
- 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.
- 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.
- If you don’t have a food processor, put all the ingredients into a bowl and stir well.
- Season with pepper.
- This dressing might sound bit fiddly, but it is not, and it certainly works very well with the salad.
- Combine the lettuce, croutons, bacon and half the parmesan on a serving dish. Drizzle over the dressing and top with the remaining parmesan
Enjoy!