Caesar Salad

Although in many places now raw a is not allowed to be used in serving a Caesar salad, in this modern world it is pretty safe and well worth the very very slight risk, but you make your own choices you can Blanche the egg if you wish

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

15 mins

4 servings

1large Cos lettuce - cost is the traditional lettuce but any crisp lettuce will do
4thick slices of white bread without crusts cubed
3 tablespoonsolive oil
1garlic clove crushed
For the dressing:
1egg
1garlic clove chopped
2 tablespoonlemon juice
dashWorcester sauce
3anchovie fillets chopped
120 mLolive oil
25 ggrated Parmesan cheese
to tastesalt and black pepper

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Steps

15 mins

1

Pre-heat the oven to 220°C.
2

Mix together the cubed bread, olive oil and garlic in a separate bowl until the bread has soaked up the oil.
3

Lay the bread cubes on a baking sheet not too close together and place in the oven for 8 to 10 minutes, don't let them get to brown they are much better just golden. Remove and allow to cool
4

Tear the outer leaves of the lettuce and chopped the heart. Arrange the lettuce a large salad bowl
5

To make the dressing, break the egg into the bowl of food processor or blender and add the garlic and lemon juice, Worcester sauce and one of the anchovy fillets, blend until smooth
6

Whilst the motor is still running pour in the olive oil in a thin stream until the dressing have the consistency of a single cream. Season with black pepper and a little salt if needed
7

Pour the dressing over the salad leaves and toss well, then toss in the croutons, Parmesan cheese and the remaining anchovies and serve