Caesar Salad Recipe

Recipe By:
Angelina
  • Currently 5.0/5 Stars.
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  • Yield 4 Servings
  • Level Medium

Caeser salad made with anchovy, egg and croutons.
 

Ingredients

  • 1 garlic clove, halved
  • 2 slices of white bread, cut into small dice
  • 75 ml/5 tablespoon olive oil
  • 15 ml/1 tablespoon white wine vinegar
  • 15 ml/1 tablespoon balsamic vinegar
  • 2.5 ml/ 1/2 teaspoon dried tarragon
  • 2.5 ml/ 1/2 teaspoon caster (superfine) sugar
  • Salt and freshly ground black pepper
  • 1egg
  • 15 ml/1 tablespoon milk or single (light) cream
  • 15 g/ 1/2 ounces/1 tablespoon butter or margarine
  • 1 cos (romaine) lettuce, cut into bite-sized pieces
  • 50 g/2 ounces/1 small can of anchovy fillets, drained and roughly chopped
  • 50 g/2 ounces parmesan cheese, shaved with a potato peeler
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Directions

  1. 1. Rub the garlic clove all round a salad bowl and discard.
  2. 2. Fry (sauté) the bread, stirring, in 30 ml/2 tablespoon of the oil in a frying pan (skillet) until golden brown. Drain on kitchen paper (paper towels),
  3. 3. Whisk the remaining oil with the vinegars, tarragon, sugar and a little salt and pepper.
  4. 4. Put the egg in a pan with just enough water to cover. Bring to the boil and boil for 1 1/2 minutes.
  5. 5. Lift out and cool under cold running water. Break the egg and scoop into a bowl. Whisk in the cream.
  6. 6. Put the lettuce in the salad bowl. Add the dressing, egg and anchovy fillets and lift and stir gently until well mixed.
  7. 7. Add the Parmesan cheese and croutons and serve straight away.