Caesar Salad

Recipe from: 28 February 2012
Preparation time: 10 min
Cooking time: 10 min
 
Try your hand at this true classic.
 
 
 

Ingredients

 
  • 2
    heads Cos Lettuce
  • 1
    handful
    garlic and herb croutons
  • 1
    handful
    fresh parsley leaves
  • parmesan shavings
  • 1
    coddled egg
  • 6
    anchovy fillets– roughly chopped
  • 1/2
    tsp
    lemon zest
  • 10-15
    ml
    fresh lemon juice
  • 10
    ml
    Dijon mustard
  • 5
    ml
    small capers in brine – rinsed and drained
  • 1
    clove garlic- roughly chopped
  • 50
    ml
    parmasan- grated
  • 100
    ml
    extra virgin olive oil
  • salt and freshly ground black pepper to taste
Servings: Change Serving
 
 

Method

 

To prepare the coddled egg:
Place a saucepan with water on medium heat and bring the water to a gentle boil. place the egg in the pan and immedietly remove the pan from the heat. Leave the egg in water for 1-2 minutes, then remove.

Peel the coddled egg over the jug or bowl you will use to make the salad as it's still very runny despite having been in the boiling water.

Add the anchovy fillets, lemon zest, lemon juice, mustard, capers, garlic, parmasan and olive oil, and blend together with a stick blender. Season with the salt and pepper.

Pour most of the dressing into your salad bowl.Place your lettuce leaves into the bowl together with half of the croutons- which should be at room temperature if you've baked your own.

Toss them well then pour over the rest of the salad dressing, drop over the remaining croutons and sprinkle with parsley and extra parmesan shavings.

Reprinted with permission of Kitchen Diary. To visit Kitchen Diary’s blog, click here.


 

 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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