Pete Goffe-Wood

Caesar Salad

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Description

To my mind this is the salad to end all salads. It’s secret is it’s simplicity – it’s just crisp lettuce, some croutons, anchovies, Parmesan and dressing. If I have to listen to one more ignorant knuckle head about how it must have bacon, avocado or smoked chicken in it, I am going to go crazy.

Ingredients

2 heads Cos lettuce
8 anchovies, shredded
125g/ ½ cup grated Parmesan
250ml/1 cup croutons
125ml/ ½ cup Caesar dressing
CEASER DRESSING:
3 egg yolks
20g/2tblsp Dijon mustard
5 anchovies finely chopped
1 clove garlic finely chopped
250ml/1 cup vegetable oil
1250ml/ ½ cup extra virgin olive oil
65g/¼ cup grated Parmesan
Juice of 1 lemon
CROUTONS:
1 loaf ciabatta
2 cloves garlic crushed
10g/2 tsp rosemary
50ml/ 2 ½ tblsp extra virgin olive oil

Directions

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When washing the cos lettuce make sure that the leaves are properly dried as if they are wet the dressing becomes watery and doesn’t cling to the leaves. Then simply toss all of the ingredients together in a bowl. Make sure that all the leaves are coated with the dressing. Pile into a huge bowl and eat!
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CEASER DRESSING:
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Whisk egg yolks, mustard, anchovies & garlic together. Adding the oil in a thin stream, whisk into the yolks to form an emulsion.
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Thin with the lemon juice – should it require further thinning just use water.
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Add Parmesan and season accordingly.
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CROUTONS:
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Cut the ciabatta into thumbnail size cubes. Put the bread in a roasting pan with the olive oil, rosemary and crushed garlic cloves. Season with salt &pepper and cook in a moderate oven (180ºC) for aprox 15 min or until the croutons are all toasted and golden brown.
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WINE NOTES:
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My favourite here is a good wooded Chenin Blanc. It is dry and crisp enough to support the Parmesan and lemon and the wood works well with the richness of the anchovies.
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