Name: Caesar salad
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 4.00 bread slices; 30.00 ml fresh chillies 573; lettuce; 1.00 avocado chopped; 250.00 ml bacon cooked, diced; 60.00 ml shallot or spring onions; 2.00 sun-dried tomatoes finely sliced; 40.00 g parmesan cheese freshly grated; 5.00 ml mustard powder; 1.00 garlic cloves, chopped; 45.00 ml shallot or spring onions; 45.00 ml lemon juice or cider vinegar; 70.00 ml olive oil light virgin

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Ingredients (13)

4.00	bread — slices
30.00 ml	fresh chillies — 573
	lettuce
1.00	avocado — chopped
250.00 ml	bacon — cooked, diced
60.00 ml	shallot — or spring onions
2.00	sun-dried tomatoes — finely sliced
40.00 g	parmesan cheese — freshly grated

DRESSING

5.00 ml	mustard — powder
1.00	garlic — cloves, chopped
45.00 ml	shallot — or spring onions
45.00 ml	lemon juice — or cider vinegar
70.00 ml	olive oil — light virgin

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Method:

Set oven to 180 ºC. Cut bread into cubes and place on a baking tray. Brush each cube with oil on both sides. Bake for 10 to 15 minutes, or until bread is hard.
Fry the bacon and blot it with paper towel to remove excess fat. Use the lettuce leaves to line a large serving bowl or small individual bowls.
Combine avocado, bacon, shallots, tomatoes and cheese in a mixing bowl. Toss well.
Mix ingredients for dressing and whisk until smooth. Add dressing to the avocado mixture, toss well and then spoon over the lettuce.
Add croûtons. Serve within 10 minutes or salad will become soggy.