Caesar Salad recipe
information
A classic salad from the United States, said to have been concocted one evening from the only ingredients left in the kitchen.
ingredients
6 anchovy fillets, soaked in 60 ml (4 tbsps) milk
280 ml (1/2 pint) olive oil
1 clove garlic, left whole
4 slices French bread, cut into 1.25 cm (1/2 inch) cubes
1 egg, cooked 1 minute
1 head Cos lettuce
Juice of 1 small lemon
Salt and pepper
60 g (4 tbsps) grated Parmesan cheese
280 ml (1/2 pint) olive oil
1 clove garlic, left whole
4 slices French bread, cut into 1.25 cm (1/2 inch) cubes
1 egg, cooked 1 minute
1 head Cos lettuce
Juice of 1 small lemon
Salt and pepper
60 g (4 tbsps) grated Parmesan cheese
method
1. Leave the anchovies to soak in the milk for 15 minutes. Rinse and pat dry on paper towels. Chop roughly.
2. Crush the garlic and leave in the oil for about 30 minutes. Heat all but 90 ml (6 tbsps) of the oil in a frying pan until hot. Fry the cubes of bread until golden brown, stirring constantly with a metal spoon for even browning. Drain on paper towels.
3. Break the cooked egg into a bowl and beat well with the lemon juice, salt and pepper. Toss the lettuce with the remaining garlic oil and anchovies. Add the egg mixture and toss to coat well. Place in a clean serving bowl and sprinkle over the croutons and Parmesan cheese. Serve at room temperature.
2. Crush the garlic and leave in the oil for about 30 minutes. Heat all but 90 ml (6 tbsps) of the oil in a frying pan until hot. Fry the cubes of bread until golden brown, stirring constantly with a metal spoon for even browning. Drain on paper towels.
3. Break the cooked egg into a bowl and beat well with the lemon juice, salt and pepper. Toss the lettuce with the remaining garlic oil and anchovies. Add the egg mixture and toss to coat well. Place in a clean serving bowl and sprinkle over the croutons and Parmesan cheese. Serve at room temperature.
serving amount
serves 4
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