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
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At A Glance

  • Serves 4 people

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