Go meatless this Monday and try this recipe for Classic Caesar Salad.

2 heads Cos Lettuce – outer tough leaves discarded and the rest separated and washed
Garlic and Herb Croutons – make your own with french loaf, olive oil, garlic and mixed herbs
A handful of fresh Parsley leaves – just the leaves picked from the stalks – freeze the stalks for soup
Parmesan Cheese Shavings
Sea Salt Flakes and Black Pepper

1 Egg – coddled by dropping it into boiling water for just one minute then removing to cold water
6 Anchovy Fillets in oil – drained and roughly chopped
1/2 tsp Lemon Zest – finely grated – you just want a little bit
10-15ml Fresh Lemon Juice – I find with the zest I use only 10ml of the juice which is less sharp
10ml French Dijon Mustard
5ml Small Capers in brine – rinsed and drained
1 Garlic Clove – peeled and roughly chopped
50 mls Finely Grated Parmesan Cheese
100ml Extra Virgin Olive Oil
Freshly Cracked Black Pepper to taste

How to
Peel the coddled egg over the jug or bowl you will use to make the salad as it is still very runny despite having been in the boiling water

Add all the other ingredients for the dressing and blend very briefly. It only takes a few seconds

Pour most of the dressing into your salad bowl…a big wooden bowl is ideal for this

Place your lettuce leaves into the bowl together with half of the croutons (which should be at room temperature if you have baked your own)

Toss them well then pour over the rest of the salad dressing, drop over the rest of the croutons and sprinkle over the parsley and parmesan shavings

Grind over a bit more black pepper

Serve immediately

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