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Caesar salad

Recipe from: 10/3/2002 12:00:00 AM
Ingredients 14
Servings 4


  • 3
    slices day-old bread, crusts removed
  • 90
    olive oil
  • 5
  • pinch cayenne pepper
  • 3
    garlic cloves, peeled
  • 50
    anchovy fillets, soaked in milk, then drained
  • 15
    Dijon mustard
  • balsamic vinegar
  • Worcestershire sauce
  • Tabasco sauce
  • salt and pepper
  • 30
  • 1
    bag mixed lettuce
  • Parmesan cheese shavings


Preheat the oven to 220 °C.
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.

Read more on: starch  |  bake

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