Ceasar Salad
Everything you need to know about how to make a ceasar salad and where to get the ingredients
Date Published: 20/10/2009 Updated: 18/06/2010
What do you need?
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Ingredients • 2 heads of baby gem lettuce • Stale French stick for croutons • Fresh anchovies • Parmesan cheese • Crushed black pepper Dressing • 1 free-range egg • 3/4 tbsp Dijon mustard • 2 tsp caster sugar • 1/2 tsp salt • 3 garlic cloves, peeled • 200g Parmesan cheese • 2 tbsp cider vinegar • 500ml sunflower oil • 15g fresh coriander |
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Method
Heat the olive oil in a pan with the crushed garlic cloves. Cool and toss the cubed bread to make the croutons and place in an oven on low heat to dry out. Tear the leaves from the baby gems, wash and dry. Toss with the dressing in a large chilled metal bowl. Toss Parmesan cheese into salad with anchovies. Top with crushed black pepper and croutons.
Method for Caesar dressing
Put the egg, mustard, sugar, salt, garlic and vinegar into a large mixing bowl. Process a little and then start adding the sunflower in a slow trickle, with the stick blender still on. Once the mayonnaise starts to thicken you can increase the flow of oil. Now add the coriander and grated Parmesan.
Shopping list from Arndale Market
Baby gem lettuce, garlic, fresh coriander from Strawberry Garden Fresh anchovies from Direct Fisheries/ Whales Fish Parmesan cheese from Hansfords Free range eggs from High Street Meat Market Sunflower oil from White Eagle Olive oil from Cheesemans |
