Caesar salad

AT A GLANCE

  • Serves 4 people

  • 4 eggs, at room temperature
  • 60 ml (¼ cup) lemon juice
  • 4 anchovy fillets (or to taste), plus extra to serve
  • 2 garlic cloves, finely chopped
  • 1 tsp Worcestershire sauce
  • 125 ml (½ cup) olive oil
  • 50 gm finely grated parmesan, plus extra to serve
  • 2 each baby cos and baby red cos, leaves separated
  •  
  • Garlic croûtons
  • ½ day-old baguette, thinly sliced
  • 100 ml olive oil
  • 3 garlic cloves, halved
01   Preheat oven to 170C. Place eggs in a large heatproof bowl, cover completely with boiling water and stand until coddled (15 minutes). Drain, then briefly refresh under cold running water. Peel, then transfer yolks to a food processor (discard whites and shells). Add lemon juice, anchovy, garlic and Worcestershire and process to combine. With motor running, add oil in a thin steady stream until emulsified, season to taste, stir through parmesan and set aside. Makes 400ml.
02   For garlic croûtons, brush baguette slices with oil, place on an oven tray, bake, turning once, until golden and crisp (8-12 minutes), then rub with cut side of garlic.
03   Meanwhile, scatter cos leaves over a serving platter, drizzle with dressing, scatter over parmesan, anchovies and croûtons and serve.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

JASON LOUCAS

Styling:

LISA FEATHERBY

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