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Caesar salad

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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