Caesar salad

YOU
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (14)

3.00 bread — day-old, crusts removed
90.00 ml fresh chillies — 573
5.00 ml paprika
0.00 cayenne pepper — pinch
3.00 garlic — cloves, peeled
50.00 g anchovy fillets — soaked
15.00 ml Dijon mustard
0.00 vinegar — balsamic
0.00 Worcestershire sauce
0.00 Tabasco sauce
0.00 salt and freshly ground black pepper
30.00 ml mayonnaise
1.00 lettuce
0.00 parmesan cheese — shavings
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Method:

Preheat the oven to 220 &degC.
Cube the bread and drizzle with 30 ml of the olive oil, shaking to coat.
Season with the paprika and cayenne pepper.
Spread out the bread cubes on a baking sheet and toast. Set aside.
Heat the remaining oil over very low heat along with the whole garlic cloves and 2 of the anchovy fillets.
Heat for about 5 minutes then remove the garlic and anchovies.
Set the oil aside.
Mash the warmed garlic and anchovies with the mustard, vinegar, Worcestershire and Tabasco sauces, salt and pepper.
Beat in the mayonnaise and seasoned oil.
Mix the lettuce leaves with the bread cubes.
Chop the remaining anchovies and mix with the lettuce leaves.
Moisten with the salad dressing and garnish with Parmesan cheese shavings.



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