Caesar Salad

, from Issue #12. August, 2015
Photography by Vanessa Wu.
    Caesar Salad

    Anchovies are not traditional in Caesar salad, so are completely optional. The original flavour of anchovy came from the Worcestershire sauce in the Caesar dressing.

    Serves: 4

    INGREDIENTS

    4 eggs
    12 slices ciabatta bread, sliced on the diagonal
    extra virgin olive oil
    2 cloves garlic
    8 rashers streaky bacon
    250 grams baby cos leaves
    8 anchovy fillets – optional shavings of Parmesan cheese

    Dressing
    1 cup good quality mayonnaise
    6 anchovy fillets, finely chopped
    2 cloves garlic, crushed
    1 teaspoon Worcestershire sauce
    ½ teaspoon Dijon mustard
    3-4 tablespoons lemon juice
    2 tablespoons olive oil

    METHOD

    Cover the eggs with cold water and bring to the boil. Simmer 4 minutes, drain and run under cold water. Peel and set aside.

    Preheat the oven to 200oC or heat a ridged grill plate or barbecue.

    Lightly brush the bread with olive oil. Place on a baking tray or on the hot grill plate and cook until golden. Rub both sides with a garlic clove. Grill or fry the bacon until crisp and drain on paper towels.

    Dressing: Place all the dressing ingredients, except the lemon juice and oil, in a food processor and blend well. Add the lemon juice and oil and season to taste. If a thinner dressing is desired, thin it with a little hot water.

    To assemble: Divide the cos between serving bowls and tuck in the croutons. Top with the bacon and anchovy fillets. Cut the eggs into quarters and place on each salad. Scatter over the Parmesan and drizzle with the dressing. Serve any extra dressing separately. 

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