Traditional Caesar Salad
Prep time 20 mins, Cook time 10 minsGo Back to Cook Book
Poach garlic cloves in the white wine with the peppercorns until soft.
Remove cloves from the liquor and place it in food processor with the eggs.
Add mustard, Parmesan and 4 anchovies.
Blitz together and with processor running slowly pour in oil until all mixed through.
Add vinegar and season to taste.
Heat a frying pan on medium heat and melt butter.
Add diced bread and toss until it becomes a light golden brown colour.
Remove from pan and drain on kitchen paper.
Peel and halve the shallots. Remove root end and finely slice.
Cook bacon under grill until crispy. Drain on kitchen paper and slice into strips.
Wash and rip salad leaves into a large bowl and mix all ingredients together.
Add a couple of spoonfuls of dressing at a time until leaves are all coated.
Garnish with fresh, shaved Parmesan. Use a vegetable peeler for this.
Add anchovies if you wish.
- 4 garlic cloves
- 1 teaspoon white wine
- 3 whole peppercorns
- 4 egg yolks
- 1 teaspoon mustard
- 300 ml olive oil
- 75 g Parmesan
- 10 ml Balsamic vinegar
- 8 anchovies (half for the dressing, half for a garnish if you wish)
- 4 slices of bread cut into small dice-shapes
- 75 g butter
- 5 bacon rashers
- Parmesan, for thin slices to garnish
- 3 shallots
- 4 soft boiled eggs
- 3 heads of Romaine or Cos lettuce