Caesar salad
Crisp romaine tossed in a garlicky anchovy and parmesan dressing, with crunchy oven-baked croutons and plenty of black pepper.
Method
- 1
Heat the oven to 200°C.
- 2
Toss the bread cubes with 3 tbsp oil and a pinch of salt, then spread them out on a baking tray.
- 3
Bake, turning once, until golden and crisp all the way through. Leave to cool on the tray.
- 4
Chop the garlic and anchovies together with a pinch of salt, then press and scrape with the flat of the knife until you have a smooth paste.
- 5
Whisk the paste with the egg yolk, lemon juice, mustard and Worcestershire sauce in a mixing bowl.
- 6
Whisk in the oil a few drops at a time, then in a thin stream, until the dressing is thick and glossy.
- 7
Stir in half the parmesan and a good grinding of pepper. Thin with a teaspoon of water if it is too thick to pour.
- 8
Separate the romaine leaves, wash them and dry thoroughly, then tear any large leaves into two or three pieces.
- 9
Toss the leaves with the dressing in a large bowl until every leaf is lightly coated.
- 10
Add the croutons, scatter over the rest of the parmesan and more pepper, and serve straight away.
Notes
- The dressing uses a raw egg yolk. Use a pasteurized egg if serving young children, pregnant people or anyone with a weakened immune system.
- Wet leaves stop the dressing from clinging, so dry them well in a salad spinner or a clean towel.
- The dressing keeps for 2 days covered in the fridge, and the croutons for 3 days in an airtight tin.
Equipment
Baking tray, Mixing bowl, Whisk, Large salad bowl, Salad spinner