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Caesar salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Hearty traditional Caesar salad perfect for lunch or side dish.
Ingredients:
- 1 small baguette, thinly sliced
- 227.50 gm olive oil
- 2 free-range eggs
- 2 cos lettuce, outer leaves discarded, leaves separated, rinsed, dried
- 6 anchovy fillets, rinsed, halved lengthways
- 80g parmesan cheese, shaved
- 20.00 ml white wine vinegar
- 11.80 gm dijon mustard
- 1 anchovy fillet, finely chopped
Instructions:
- To make Caesar salad dressing, gently boil a saucepan of water. Add an egg in its shell and cook for 1 minute. Use a slotted spoon to remove the egg from the water and quickly cool it under cold running water.
- Crack an egg into a small ceramic bowl. Add vinegar, mustard, anchovy, and garlic, then whisk until thoroughly mixed.
- While whisking constantly, slowly pour the oil into the vinegar mixture until it thickens.
- Preheat your oven to 180°C. Arrange bread slices on a baking tray, then generously brush both sides with oil. Bake for 10-15 minutes until beautifully golden. Allow to cool before enjoying.
- In a saucepan, gently add 2 eggs and cover them with cold water. Bring to a boil over medium heat, gently stirring to create a whirlpool. Lower the heat and let it simmer for 5 minutes. Drain and briefly cool the eggs in cold water. Peel and slice each egg into 8 wedges.
- In a large serving bowl, delicately layer the fresh lettuce. Gently drizzle 1/3 cup of the tantalizing dressing over the lettuce, ensuring each leaf is kissed with flavor. Sprinkle the crunchy croutons, savory anchovies, and tender egg on top. Finish by gracefully drizzling the remaining dressing and generously sprinkling Parmesan cheese. Grind some fresh black pepper for the perfect seasoning. Your masterpiece is ready to be served and savored.