Name: Caesar salad with baby cos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: american
Ingredients: 1 small baguette, very thinly sliced; 36.40 gm olive oil; 6 slices pancetta; 4 baby cos lettuce, cut into wedges; Shaved parmesan, to serve; 6 anchovy fillets, finely chopped; 1 garlic clove, crushed; 11.80 gm Dijon mustard; 42.00 gm lemon juice; 1 egg yolk; 160ml olive oil

Caesar salad with baby cos

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Create a vibrant lettuce dish that goes beyond the ordinary salad.

Ingredients:

1 small baguette, very thinly sliced
36.40 gm olive oil
6 slices pancetta
4 baby cos lettuce, cut into wedges
Shaved parmesan, to serve
6 anchovy fillets, finely chopped
1 garlic clove, crushed
11.80 gm Dijon mustard
42.00 gm lemon juice
1 egg yolk
160ml olive oil

Instructions:

Prepare the dressing by combining anchovy, garlic, mustard, lemon juice, and egg yolk in a food processor. Blend until smooth. Gradually stream in the oil while the processor is on until the dressing thickens and lightens in color. Taste and adjust seasoning as needed.
Preheat the oven to 180°C. Arrange the bread slices on a baking tray, drizzle with oil, and bake, turning occasionally, for 5-7 minutes until they are golden and crispy.
Arrange the pancetta on a baking sheet and bake in the oven, flipping occasionally, until crispy, about 5 minutes. Let it cool completely before using.
On serving plates, artfully arrange the lettuce, baguette crisps, pancetta, and parmesan. Drizzle with dressing just before serving for the ultimate freshness and flavor experience.

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