My Caesar Salad Recipe
In the original dish the aim was to pick up individual leaves with your fingers and eat them. I kept my lettuce leaves whole, but I did use a knife and fork. You can use a small food blender to make a smoother dressing, but I was happy with a rustic finish from just using a fork.
Ingredients
- 2 Romaine Lettuce thoroughly washed and dried
- A quarter stale Baguette cut into thin slices
- 4 heaped tablespoons quality Mayonnaise
- 100 ml good Olive Oil
- 50 gr Parmigiano-Reggiano very finely grated
- 4 to 6 large Anchovy fillets plus oil from the tin
- 2 tablespoons of Lemon Juice freshly squeezed
- 1 tablespoon of Worcestershire Sauce
- 1 large clove Garlic peeled and crushed
- ½ teaspoon Garlic Salt
- Sea Salt and freshly ground Black Pepper
Equipment
- Baking Tray
- Fine cheese grater
Instructions
- Preheat your oven to 350 F / 180 C / Gas Mark 4. Place the baguette slices on a baking sheet and drizzle with the olive oil. Season with the garlic salt and bake for twenty minutes until golden brown. Remove from the oven and allow to cool.
- Place the anchovies, garlic, Dijon mustard and half of the grated Parmesan into a bowl and mash into a paste with the back of a fork. Add the mayonnaise, lemon juice and the Worcestershire sauce and mix thoroughly.
- Add a couple of spoons of oil from the anchovies to let the dressing down and mix again. Check the seasoning, it will probably not need salt but add a good grate of pepper and mix again.
- Toss the prepared Romaine lettuce in the dressing and serve with the croutons and the remaining grated Parmesan.
Notes
Tried this recipe?Let us know how it was!