Classic Caesar Salad

An all time favourite.

Classic Caesar Salad

serves 6

Ingredients:

1 small baguette (French loaf)

2 T / 30 ml olive oil

2 garlic cloves, halved

4 rashers back bacon, trimmed of fat

2 Cos lettuces

8 anchovy fillets in oil, drained and halved length ways

90 g Parmesan cheese, freshly grated

Chopped Parsley for sprinkling as garnish

For the dressing:

1 egg yolk

2 garlic cloves, crushed

2 tsp /10 ml Dijon mustard

2 anchovy fillets in oil, drained

2 T / 30 ml white wine vinegar

1 T / 15 ml Worcestershire sauce

175ml olive oil

salt and freshly ground black pepper

Preparation:

• Preheat the oven to 180°C/350°F/Gas mark 4.

• To make the croutons, cut the baguette into 15 thin slices, and brush

both sides of each slice with the oil. Spread the slices out on a baking

tray, and bake for 5–10 minutes until golden brown. Leave to cool

slightly, then rub each side of each slice of bread with the cut edge of a garlic clove. Cut each slice of bread into small cubes.

• Cook the bacon under a hot grill until crisp. Drain on kitchen paper until cooled, then break into chunky pieces.

• Tear the lettuce leaves into pieces, and put in a large serving bowl with the bacon, anchovies, croutons and Parmesan.

• For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar and Worcestershire sauce in a blender or food processor. Season with salt and pepper, and process for 20 seconds or until smooth. With the motor running, gradually add the oil in a thin stream until the dressing is thick and creamy.

• Drizzle the dressing over the salad, and toss very gently until well

distributed. Serve immediately.