Caesar Salad

Recipe from: 28 February 2012

Ingredients 14
Servings 1
Minutes 00:10


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



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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