Classic Caesar Salad
A great salad to serve as a side or as a light main.
|Preparation Time:||25 minutes|
|Cooking time:||20 minutes|
- 150g Parmesan
- 1 1/4 cups light olive oil
- 3 cloves garlic, crushed
- 6 slices ciabatta or crusty Italian bread, cut into cubes
- 6 slices prosciutto, pancetta or thinly sliced bacon
- 2 egg yolks
- 1 1/2 tablespoons white wine vinegar
- sea salt and freshly ground black pepper, to taste
- 2 baby cos lettuces (or 1 large)
- 6 eggs
- 12 anchovy fillets
Combine olive oil with garlic. Toss bread cubes in ¼ cup garlic oil on a baking tray and bake at 200°C for 5-10 minutes until toasted. Allow to cool. At the same time, cook prosciutto on an oven tray at 200°C for 5 minutes until crisp, then break into pieces. Blend yolks, vinegar and salt together in a food processor and gradually add remaining garlic oil in a steady stream to form a dressing. Season to taste. Arrange lettuce leaves onto six dinner plates. Place eggs in a saucepan, cover with water and bring to the boil. Simmer for 3 minutes and immediately drain and refresh under cold water before carefully shelling. Drizzle lettuce leaves with dressing and top with prosciutto, bread croutons, coddled egg halves, anchovies, freshly shaved Parmesan and season with pepper.
Use a vegetable peeler to shave Parmesan into delicate flakes.
Recipe Type: Vegetables