Caesar Salad
Shepherd Elliott
Serves
6Preparation
15 minsCook
25 minsIngredients
3 baby cos lettuces | |
6 eggs | |
3 rashers bacon | |
1 cup croutons (see recipe) | |
dressing (see recipe), enough to cover the salad well | |
6 tablespoons grated parmesan | |
6 anchovies (optional) | |
CAESAR SALAD DRESSING | |
1 egg yolk | |
1 anchovy, finely chopped | |
1 clove garlic, finely chopped | |
1 teaspoon Dijon mustard | |
1 teaspoon lemon juice | |
1 teaspoon chopped parsley | |
1 tablespoon grated parmesan | |
2 tablespoons olive oil | |
¼ cup canola oil | |
CROUTONS | |
1 cup bread, cut into small pieces | |
1 clove garlic, finely chopped | |
2 teaspoons finely chopped parsley | |
2 tablespoons olive oil |
This is a great salad to make when you are having a barbecue as it is full of flavour and stands up to the big smoky, barbecue flavours.
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Instructions
1. | Cut the baby cos up into bite-sized pieces and wash and drain well. |
2. | Bring a pot of water to the boil, large enough to hold all the eggs easily. |
3. | Cook the eggs for 5 minutes 35 seconds for the perfect soft-boiled egg. Cool, peel and cut in half. |
4. | Cut the bacon up and slow-cook in a frying pan until crispy, about 10 minutes. |
5. | To assemble, toss the lettuce, bacon and croutons with the dressing and then top with the eggs, parmesan and anchovies, if using. |
6. | CAESAR SALAD DRESSING |
7. | Whisk all ingredients, apart from the oils, together until well combined. |
8. | Slowly add the oils while whisking to make an emulsion (a thick sauce). Season to taste. |
9. | CROUTONS |
10. | Mix all the ingredients together, season with a pinch of salt ad black pepper and sauté in a large frying pan until crispy, about 10 minutes. |
Recipes & food styling Shepherd Elliott / Photography Amber-Jayne Bain