Starters
International
InternationalCaesar Salad
The classic crisp lettuce, croutons and salty dressing. The tiers rise from a bottled-dressing bowl to a hand-whisked anchovy and egg-yolk dressing with sourdough croutons and aged Parmesan.
Nut-free
Ultimate version
Hand-whisked egg-yolk and anchovy dressing, sourdough croutons and 24-month Parmigiano.
Per serving£5.50
Total cost£11.00
Time37 min
Ingredients for 2
- Salad
- 2 romaine hearts , outer leaves removed
- Croutons
- 120 g sourdough , torn into chunks
- 3 tbsp extra virgin olive oil
- 1 clove garlic , halved
- Dressing
- 1 egg yolk , from a very fresh egg
- 6 salted anchovy fillets , rinsed
- 1 clove garlic , grated
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 100 ml extra virgin olive oil , for the dressing
- 60 g Parmigiano Reggiano , 24-month, finely grated plus shavings
- lemon juice, sea salt and black pepper , to taste
Method
- Heat the oven to 190C. Rub a baking tray with the cut garlic, toss the sourdough chunks in the olive oil and bake for 10-12 minutes until deeply golden.
- Pound the anchovies and grated garlic to a paste in a bowl, then whisk in the egg yolk, Dijon and Worcestershire sauce.
- Whisking constantly, drizzle in the 100ml olive oil to emulsify into a glossy dressing, then stir through the grated Parmigiano.
- Loosen with lemon juice and a little water, and season with salt and pepper.
- Keep the romaine leaves whole or halved lengthways and toss thoroughly with the dressing so every leaf is coated.
- Pile onto plates, add the sourdough croutons, finish with Parmigiano shavings and a final crack of pepper.
Equipment
The three ways, side by side
Budget
Baby gem, shop croutons and bottled Caesar dressing.
Better
Cos lettuce, homemade garlic croutons and a quick anchovy dressing.
Ultimate
Hand-whisked egg-yolk and anchovy dressing, sourdough croutons and 24-month Parmigiano.
