When it comes to a caesar salad, nothing beats a homemade, punchy dressing. You will never want to buy it again. This recipe is so delicious I even use it as a dip for vegetables or prawns. Slightly charred lettuce brings a distinct flavour to the salad and transforms it into something more special.
Dressing
| 2 Tbsp | Olive oil |
| 3 | Anchovies, chopped finely |
| 2 cloves | Garlic, crushed |
| 1 | Spring onion, chopped |
| 1 serving | Freshly ground black pepper |
| 2 | Egg yolks |
| 1 tsp | Dijon mustard |
| ¼ cup | Grated parmesan cheese |
| 250 ml | Oil, flavourless |
| 1 | Lemon, juiced |
Salad
| 2 | Baby cos lettuce, cut into quarters (Main) |
| ¼ | French stick, toasted to make croutons |
| 2 | Chicken breasts, cooked, cut into chunks (Main) |
| ½ cup | Grated parmesan cheese |
| 4 | Eggs (Main) |
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Directions
- To make the dressing, heat the oil in a small frying pan along with the anchovies, garlic, spring onion and freshly ground pepper. Cook for 3 or 4 minutes until softened and aromatic. Remove and cool slightly.
- Into a kitchen processor place the egg yolks, mustard and anchovy mix. Blitz, then slowly add the oil until your dressing is thick. Add the parmesan and lemon juice. If a little thick, add a dash of warm water.
- To make the salad, heat a griddle pan or frying pan to a high heat. Char-grill the sides of the lettuce. Remove and cool.
- On a serving platter place the lettuce, chicken, croutons and parmesan cheese.
- Place the eggs into boiling water for 5 minutes. Remove, split in half and place among the salad. Drizzle over the dressing and serve.