Recipe

Caesar salad

This salad favourite is characterised by boiled egg, bacon, croutons and a signature dressing flavoured with anchovies. Great as a side dish, added to a sandwich or as a meal of itself.

  • 30 mins cooking
  • Serves 4
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Ingredients

Caesar salad
  • 1 small_piece (150g) french bread stick
  • 1/4 cup (60ml) olive oil
  • 1 clove garlic, crushed
  • 4 (260g) rindless bacon rashers
  • 1 large_piece cos lettuce, trimmed, chopped coarsely
  • 3 green onions, sliced thinly
  • 1 cup (80g) flaked parmesan cheese
  • 4 hard-boiled eggs, quartered
caesar dressing
  • 2 egg yolks
  • 1 clove garlic, quartered
  • 1 anchovy fillet
  • 1 tablespoon lemon juice
  • 1 tablespoon worcestershire sauce
  • 2 teaspoon dijon mustard
  • 1/2 cup (125ml) olive oil

Method

Caesar salad
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Make caesar dressing.
  • 3
    Halve bread lengthways; slice halves thinly. Combine oil and garlic in a large bowl with bread, place bread on oven tray. Toast bread in oven until croutons are brown.
  • 4
    Meanwhile, cook bacon in heated large frying pan until crisp; drain on absorbent paper. Chop bacon coarsely.
  • 5
    Combine lettuce, half the croutons, half the bacon, half the onion, half the cheese and half the dressing in large bowl.
  • 6
    Divide salad among serving bowls, top with egg and remaining ingredients. Drizzle with remaining dressing.
  • 7
    To make dressing, blend or process egg yolks, garlic, anchovy, juice, sauce and mustard until smooth. With motor operating, gradually add oil in a thin, steady stream; process until mixture thickens. Stir in about a tablespoon of warm water to make dressing pourable.

Notes

caesar dressing Smoked salmon can replace thebacon in this recipe; top salad with about 50g salmon per person beforedrizzling with the dressing.

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