Caesar Salad

Caesar Salad Recipe

• Serves: 3-4
• Prep: 15 mins
• Cook: 10 mins

This is an easy and wholesome Caesar salad recipe which goes well with any western meal. For maximum freshness, toss the salad with the dressing just before serving so that the salad leaves will be fresh and not soggy.

Ingredients

• 5 slices baguette cubed
• 3 tbsp + 50 ml extra virgin olive oil
• 1/2 tbsp dried oregano
• 20 grams anchovies fillets including olive oil
• 1 tbsp Worcestershire sauce (worchester sauce)
• 1/2 lemon juice and zest
• 2 garlic cloves peeled
• 2 tbsp mayonnaise
• 1/4 cup grated parmesan cheese
• 150 grams romaine lettuce leaves torn to bite-sized pieces; washed and spinned dry
• parmesan cheese shavings garnishing
• lemon wedges garnishing
• cherry tomatoes halved; garnishing
• hard boiled quail eggs peeled and halved; garnishing
• parmesan cheese shavings garnishing
• salt & black pepper to taste

Instructions

1. Coat baguette cubes with 3 tbsp extra virgin olive oil and dried oregano. Season with salt and pepper. Arrange croutons one layer on baking dish. Bake for 10 minutes at 200°C until crispy, turning the croutons once halfway with kitchen tongs.
   
2. Blend ingredients for salad dressing (anchovies, Worcestershire , lemon zest+juice, garlic, mayonnaise, cheese and remaining olive oil) to a fine consistency in a blender. If you don’t have a blender, you can first use a fork to mash up the anchovies and then use a mortar and pestle to pound the dressing by hand.
   
3. In a large salad bowl, add lettuce and salad dressing. Toss together and dish to individual serving bowls.
   
4. Garnish with croutons, cherry tomatoes, eggs, parmesan cheese shavings, lemon wedge and freshly cracked black pepper.