Caesar Salad

recipe

Caesar Salad

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There are many recipes for this most famous of salads, invented in the 1920s by Caesar Cardini at his restaurant in Tijuana, Mexico. The original didn’t include anchovies, but they often creep in nonetheless.

Ingredients

2 cos lettuces
3 slices stale white bread, crusts removed, cut into 1cm cubes
3 cloves garlic
160ml extra virgin olive oil
2 eggs
½ can anchovy fillets, finely chopped, or ½ tbsp Worcestershire sauce
juice of 1 lemon
salt and freshly ground black pepper
25g freshly grated Parmesan cheese
Caution: Raw eggs should be avoided by pregnant women, babies, young children and the elderly

Serves: 6 Preparation: 10 Cook Time: 5 Total Time: 15min

Directions

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Wash and dry the lettuce well. Store in a fridge in a plastic bag until needed.
Fry the cubes of bread with the garlic in tbsp of the olive oil, until golden and crisp. Drain the croutons on kitchen paper.
Put the eggs into a pan, cover with water, and bring to the boil. Boil for minute, then drain and run under the cold tap.
At the last minute, tear the lettuce up into manageable pieces and place in a large salad bowl.
Pour over tbsp of the oil and toss to coat each leaf.
Add anchovies or Worcestershire sauce, croutons, lemon juice, pepper and a little salt. Toss.
Finally, break in the eggs, taking care not to get specks of shell into the salad, and scatter with the Parmesan. Toss or turn again to mix evenly. You can now serve the salad.