Nothing says classic pub meal like a Caesar salad and your favourite pub grub tastes even better when homemade. So whip one up, turn on the footy and enjoy!
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
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Make caesar dressing.
- 3Halve 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.
- 4Meanwhile, cook bacon in heated large frying pan until crisp; drain on absorbent paper. Chop bacon coarsely.
- 5Combine lettuce, half the croutons, half the bacon, half the onion, half the cheese and half the dressing in large bowl.
- 6Divide salad among serving bowls, top with egg and remaining ingredients. Drizzle with remaining dressing.
- 7To 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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