The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.