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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


  • 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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