Caesar salad


You'll need

4 eggs, at room temperature 60 ml (¼ cup) lemon juice 4 anchovy fillets (or to taste), plus extra to serve 2 garlic cloves, finely chopped 1 tsp Worcestershire sauce 125 ml (½ cup) olive oil 50 gm finely grated parmesan, plus extra to serve 2 each baby cos and baby red cos, leaves separated   Garlic croûtons ½ day-old baguette, thinly sliced 100 ml olive oil 3 garlic cloves, halved

Method

  • 01
  • Preheat oven to 170C. Place eggs in a large heatproof bowl, cover completely with boiling water and stand until coddled (15 minutes). Drain, then briefly refresh under cold running water. Peel, then transfer yolks to a food processor (discard whites and shells). Add lemon juice, anchovy, garlic and Worcestershire and process to combine. With motor running, add oil in a thin steady stream until emulsified, season to taste, stir through parmesan and set aside. Makes 400ml.
  • 02
  • For garlic croûtons, brush baguette slices with oil, place on an oven tray, bake, turning once, until golden and crisp (8-12 minutes), then rub with cut side of garlic.
  • 03
  • Meanwhile, scatter cos leaves over a serving platter, drizzle with dressing, scatter over parmesan, anchovies and croûtons and serve.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool