Caesar salad
Crisp romaine, crunchy garlic croutons and a punchy dressing of anchovy, lemon and parmesan.
- 30 min20 prep · 10 cook
- MediumDifficulty
- 450 kcalper serving
Ingredients
- Romaine lettuces2
- day-old bread4 slices
- garlic2 cloves
- Egg yolk1
- Anchovy fillets4
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- Lemon½
- Parmesan, grated60 g
- Olive oil120 ml
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oven to 200 °C. Cut the bread into cubes, toss with 2 tbsp of oil and one crushed garlic clove and bake until golden.
- 2
Wash the lettuce, dry it well and tear it into large pieces.
- 3
Mash the anchovies with the other garlic clove. Whisk in the yolk, mustard, Worcestershire sauce and lemon juice.
- 4
Pour in the rest of the oil in a thin stream, whisking, until thick. Stir in half the parmesan and some pepper.
- 5
Toss the lettuce with the dressing, top with the croutons and the rest of the parmesan and serve at once.
Tips and questions
- Is the raw egg yolk safe?
- Use very fresh or pasteurised eggs, keep the dressing in the fridge and eat it within a day. If in doubt, use 2 tbsp of mayonnaise instead of the yolk.
- Can I make it ahead?
- The croutons keep for days in an airtight jar and the dressing for a day in the fridge; dress the lettuce only at the last minute.
- What can I add to make it a main meal?
- Grilled chicken breast or prawns are the usual additions; slice them warm and lay them on top just before serving.
Enjoy your meal!
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