Ingredients Jump to Instructions ↓

  1. Caesar Salad

  2. Serves two

  3. 3 anchovy fillets

  4. 1 clove of garlic, chopped

  5. 2 teaspoons Dijon mustard

  6. 1 tablespoon wine vinegar

  7. 3 tablespoons whole egg mayonnaise

  8. 1 tablespoon water

  9. 2 eggs

  10. 2 slices white bread, sliced into strips

  11. 1 clove garlic, cut in half (leave the skin on)

  12. 2 rashers bacon, rind removed

  13. 1 cos lettuce, washed, dried and leaves separated

  14. some fresh parsley, chopped

  15. 40g Parmesan cheese, shaved (if desired)

  16. Mash the anchovy fillets with the chopped garlic into a paste. Add

  17. the Dijon mustard to the paste and mash it together. Then add the

  18. wine vinegar and stir that through. Add the whole egg mayonnaise

  19. with the water and black pepper and mix well. The dressing should

  20. have a pourable consistency.

  21. Prepare the other components before combining them to make the

  22. salad. Put the eggs into a saucepan and cover with warm water. As

  23. the water comes to the boil stir the eggs four or five times over

  24. the next minute. This will centre the yolks and make even proportions

  25. when sliced. Cook for six minutes for a soft yolk and eight minutes

  26. for a hard centre. When cooked, remove and drain the water. Cover

  27. with fresh cold water and allow to cool before shelling and cutting

  28. into quarters, lengthways.

  29. Put the strips of bread onto a grill plate that has been lightly

  30. brushed with olive oil. Grill on both sides until the strips are

  31. golden brown, then wipe the bread with the cut clove of garlic and set aside. Cook the bacon rashers on both sides, remove and cut into tiny pieces.

  32. Use the centre leaves for presentation. Take the outer leaves chop

  33. them up and place them in a serving bowl. Drizzle some of the

  34. dressing over the lettuce and toss. Arrange the centre leaves of

  35. the lettuce vertically around the sides of the serving bowl. Place

  36. the egg onto the lettuce and scatter the bacon over the egg. Then

  37. place the croutons on top and drizzle over the remainder of the

  38. dressing. Scatter shaved Parmesan cheese over the salad if desired.

  39. Garnish with a scattering of parsley and some freshly ground black

  40. pepper.


Send feedback