FAST FOOD

Caesar salad

Serves 6



250 gm   piece flat pancetta or smoked bacon, cut into lardons
3   slices sourdough bread, crusts removed, cut into 2cm pieces
3   baby cos lettuces, leaves separated
150 gm   parmesan, shaved using a vegetable peeler
6   drained anchovy fillets, halved lengthways
Caesar dressing
1   clove of garlic, finely chopped
2   egg yolks
2 tbsp   white wine vinegar
2 tsp   Dijon mustard
4   drained anchovy fillets
3 tsp   Worcestershire sauce
1 cup   olive oil


1 For caesar dressing, process garlic, 1 tsp of sea salt, yolks, vinegar, mustard, anchovies and Worcestershire sauce using a food processor until combined. With motor running, add olive oil in a slow steady stream until dressing is thick, then season to taste with a pinch of sugar, sea salt and freshly ground black pepper.
2 Fry pancetta pieces in a large frying pan over high heat until crisp and golden, then, using a slotted spoon, transfer to an absorbent paper-lined plate. Add bread to pan and fry in the pancetta fat until golden, then transfer to plate with pancetta.
3 Place lettuce leaves, parmesan and enough dressing to coat in a large bowl and toss well to combine. Divide among serving bowls and scatter with pancetta and croûtons and top with anchovies. Serve immediately.


RECIPE Kate Tait PHOTOGRAPHY Chris Court STYLING Pia Jane Bijkerk


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