My old-time favourite – Caesar Salad

I wasn’t a fan of salads and vegetables in my younger days, I have only really started to enjoy the goodness of vegetables over the past few years. If I did order salad when I was out it was always a Caesar Salad. The combination of egg, anchovies and that delicious dressing was enough for me to eat a plate full of lettuce, even though I didn’t particularly enjoy lettuce. Now I could eat a plateful of lettuce sans the dressing, but Caesar salad is still an old-time favourite.

I am lucky to be able to order all my fresh produce, home-delivered. The Lettuce Shop service the Perth metro area, and aside from the fresh quality produce, home-delivery is a God-send for any busy parent. (This is not a sponsored post, I just love The Lettuce Shop!)

In my usual tradition of wanting to make what I can from scratch, I decided I’d try making the Caesar dressing myself. Of course you can purchase Caesar dressing ready-made, but I can tell you it’s simple to make and anything made from scratch is always that little bit tastier in my opinion. Plus, less preservatives. I always thought making mayonnaise was difficult, not so. I found it very easy to make.

Ingredients (serves 2):

1 cos lettuce, torn into pieces

2 eggs, boiled, peeled and cut in half

50g croutons

4-6 anchovy fillets

50g parmesan, freshly shaved

Freshly ground black pepper

 ** Optional: Bacon or chicken pieces

 

Dressing:

2 egg yolks, at room temperature

1 tbsp Dijon mustard

½ tsp salt

1 tbsp lemon juice

1 cup extra light olive oil (do not use EVOO, makes mayo bitter)

4 anchovy fillets

1 clove garlic, crushed

1 tsp Worcestershire sauce

 

To make dressing, place egg yolks, mustard and salt into small food processor and combine well for 30 seconds. Add lemon juice and process for a further 30 seconds.

With the food processor running, first add a few drops of olive oil, then slowly add the olive oil at a very thin drizzle until all oil has been added and you have a creamy mayo texture.

Add anchovy fillets, garlic and Worcestshire sauce, combine well. The sauce should be of a runny consistency, if too thick add some water and mix.

Arrange cos leaves on a plate, top with croutons, eggs, parmesan and drizzle generously with dressing. Season with lashings of freshly ground black pepper and serve!

 

*If you would like to add bacon, lay bacon slices on a baking tray and cook in the oven at 180C for about 10 minutes or until crispy. Drain on paper towel. Alternatively add shredded chicken.