Caesar salad

title="Caesar salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Caesar-salad.jpg" srcset="https://img.taste.com.au/A7XIDb22/w720-h480-cfill-q80/taste/2016/11/caesar-salad-24964-1.jpeg 720w, https://img.taste.com.au/l5ITVsxO/w643-h428-cfill-q90/taste/2016/11/caesar-salad-24964-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Caesar salad"
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(6) Rate it

• 0:10 Prep


• 0:15 Cook


• 
  6 Servings


• Capable cooks

This traditional Caesar salad is hearty enough to be a complete lunch meal or side-dish.

Featured in
Free range recipes, Salad recipes

Ingredients

• 1 small baguette, thinly sliced


• 1/2 cup 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

Caesar salad dressing

• 1 egg


• 1 tablespoon white wine vinegar


• 2 teaspoons dijon mustard


• 1 anchovy fillet, finely chopped


• 1 garlic clove, crushed


• 1/2 cup olive oil

Method

• 
  
  
  Step 1
  
  
  
  
  Make Caesar salad dressing: Bring a saucepan of water to the boil over high heat. Add egg in the shell. Cook for 1 minute. Remove from pan with a slotted spoon. Run under cold water until cool enough to touch.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Crack egg into a small ceramic bowl. Add vinegar, mustard, anchovy and garlic. Whisk until well combined.
  
  
  

  
  

  
  



• 
  
  
  Step 3
  
  
  
  
  Add oil to vinegar mixture in a slow, steady stream, whisking constantly until thick.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Preheat oven to 180°C. Place bread slices on a large oven tray. Brush both sides with oil. Bake for 10 to 15 minutes or until golden. Set aside to cool.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Place 2 eggs in a saucepan. Cover with cold water. Place over medium heat. Bring to the boil, stirring often to create a whirlpool (to centre yolks). Reduce heat to low. Simmer for 5 minutes. Drain. Refresh in cold water. Peel and cut eggs into 8 wedges.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Arrange lettuce in a large serving bowl. Pour 1/3 cup dressing over lettuce and turn to coat. Top with croutons, anchovies and egg. Drizzle with remaining dressing and top with parmesan. Season with freshly ground black pepper. Serve.
  
  
  

• Author: Abi Ulgiati


• Image credit: Mark O'Meara


• Publication: Super Food Ideas

Source: taste.com.au