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Caesar Salad

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Serves: 4-6
3 eggs
3 garlic cloves, crushed
2-3 anchovy fillets
1 teaspoon worcestershire sauce
2 tablespoons lime juice
1 teaspoon dijon mustard
185ml / 6 fl oz olive oil
3 slices white bread
20g / 3/4 oz butter
1 tablespoon olive oil, extra
3 bacon slices
1 large or 4 baby cos (romaine) lettuces
75g / 3 1/4 oz shaved parmesan cheese

Process the eggs, garlic, anchovies, worcestershire sauce, lime juice and mustard in a food processor until smooth

With the motor running, add the oil in a thin, continuous stream to produce a creamy dressing. Season to taste. Cut the crust off the bread, then cut the bread into 1.5cm / 5/8 inch cubes

Heat the butter and extra olive oil in a frying pan over medium heat. Add the bread and cook for 5-8 minutes, or until crisp, then remove from the pan. Cook the bacon in the pan for 3 minutes, or until crisp, then break into bite-sized pieces

Toss the lettuce leaves with the dressing, then add the croutons and bacon and top with the parmesan cheese.

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