Traditional Caesar salad

Cooking Salads Traditional Caesar salad

Caesar salad is a classic. It takes just over half an hour to pull together this delicious meal for the family.

Lables: Peanut free Shellfish free Tree nut free
  1. Make Caesar dressing Place egg yolks, mustard, garlic, anchovy and vinegar in a food processor and process until smooth. With the motor running, slowly add oil until dressing thickens. Season with salt and pepper. Cover and refrigerate until ready to serve.
  2. Preheat oven to 200°C. Arrange bread on a large, flat baking tray. Spray with oil and season with salt and pepper. Toss bread pieces gently to coat, spraying with more oil if necessary. Bake for 8 to 10 minutes or until light golden. Set aside to cool completely.
  3. Meanwhile, heat a non-stick frying pan over medium heat. Add bacon. Cook, stirring, for 3 to 4 minutes or until bacon is crisp and golden. Drain on paper towel.
  4. Tear lettuce leaves into 3cm pieces and place in a large bowl. Add bacon and croutons. Pour dressing over salad. Season with salt and pepper. Toss gently to combine. Top with parmesan. Serve.

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200g sourdough baguette, cut into 1cm cubes
olive oil cooking spray
6 rashers rindless bacon, chopped
1 large cos lettuce
50g parmesan cheese, shaved
2 egg yolks
2 tsp Dijon mustard
1 large garlic clove, chopped
4 anchovies, chopped
1 tbsp red wine vinegar
3/4 cup olive oil

Adv

Autors
Preparation time
20
Cooking time
11
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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