Ceasar salad is another one of those classic salads. They become classic because the ingredients complement each other perfectly: crisp and fresh lettuce, a tangy dressing with the savoury kick of parmesan, soft and rich cooked eggs and salty bacon. For me that’s enough, but crunchy croûtons and hearty salty anchovies fillets also are part of the classic recipe.
Add a few bits of smoked or grilled chicken breast and a few slices of crusty sour dough bread and you have a lovely lunch or dinner.
Ceasar salad (4 servings)
Adapted from “Marie Claire de ultieme keuken – Michele Cranston”
1 tsp dijon mustard
2 tbsp lemon juice
125 ml olive oil
3 tbsp grated parmesan
salt and pepper
4 tbsp olive oil
8 slices bacon
3 thick slices of sourdough bread
2 heads romaine lettuce
4 anchovies fillets, chopped (if you don’t like anchovies, leave them out, in a salad they can be quite punchy)
Whisk together the dijon mustard, lemon juice and egg. Add the olive oil gradually while whisking. Stir in the parmesan. Taste and season with salt and pepper
Boil the eggs, I like them soft cooked (place them in hot water, bring to the boil, turn down and cook for 6 minutes, then dunk into cold water). Peel and quarter.
Heat the olive oil in a frying pan. Cook the bacon until browned and crisp, set aside. Slice the bread into cubes. Add to the olive oil (that now has a nice baconny flavour) and fry until golden and crisp.
Slice the romaine lettuce. Place on a serving platter or in a salad bowl. Add the dressing and the chopped anchovies, mix well (in this way the lettuce is coated in dressing). Arrange the eggs, bacon and croûtons on top. Serve immediately. When you make this salad in advance, prepare everything, but mix it only just before serving.
When you make this salad for 2, make the whole batch of dressing, since it is quite difficult to make half a batch. It is really too much for a salad for 2, but can be kept a few days in the fridge.