Ingredients Jump to Instructions ↓

  1. 1/2 lime , juice only

  2. 50 g parmesan , grated

  3. 2 egg yolks

  4. 1/2 tsp Dijon mustard

  5. 1 tbsp white wine vinegar

  6. 3 cloves garlic , coarsely chopped

  7. 1 tsp anchovy essence , (or 5-6 fresh anchovy fillets, chopped)

  8. 1/2 tsp salt

  9. 400 ml olive oil

  10. 3 tbsp oil

  11. 4 thick slices white bread , cut into cubes romaine or cos lettuce , leaves separated

  12. 50 g parmesan shavings , to garnish

Instructions Jump to Ingredients ↑

  1. Caesar salad Method 1. For the dressing: place the lime juice, parmesan, egg yolks, mustard, vinegar, garlic, anchovy and salt in a blender with a little of the oil and process until smooth.

  2. Through the opening in the blender, add almost all the remaining oil in a slow steady trickle while the blender is still running. The dressing will thicken. Taste and add more salt if required.

  3. To make the croutons: heat the oil and when hot add the bread cubes and fry until crisp and golden. Drain on kitchen paper.

  4. To serve: toss the lettuce leaves in the dressing and the remaining olive oil.

  5. Add the croutons and parmesan shavings and serve straight away.


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