When it comes to classic salads like this one, you just have to do it right. It all starts with crisp lettuce (and it must be cos), the dressing must be anchovy-based, a handful of crunchy croutons add texture, bacon adds a smokiness and sharp shavings of Parmesan complete it! Perfect!
Caesar salad
Serves 2
Ingredients
4 slices streaky bacon
2 slices day-old bread, sourdough or ciabatta, torn into bite-sized pieces
2 heads cos (romaine) lettuce, base removed and leaves separated and torn in half
150g Parmesan, half finely grated and half shaved using a peeler
2 free-range eggs, boiled to your liking (soft is better)
4-6 anchovy fillets (optional)
Caesar dressing
1 clove garlic, peeled
2 egg yolks
2 tsp lemon juice or white wine vinegar
2 tsp Dijon mustard
4 anchovy fillets
3 tsp Worcestershire sauce
1 cup rice bran or vegetable oil
Method
This salad requires a bit of preparation beforehand but it is worth the effort.
Begin by heating the grill of your oven to hot.
Line a baking tray with greaseproof paper and place the bacon in single layer. Grill until crisp and golden on both sides (about 5 minutes). Remove the bacon and set aside to cool. Place the torn bread croutons on the same tray and toss in the bacon fat. Lower the oven rack and grill gently until the bread is golden, crisp and has dried out a little. Remove and cool.
To soft-boil your eggs, place a deep suitably sized pot on the stove with enough water to generously cover the eggs. When the water is boiling, add the eggs carefully and set the timer to 4 minutes. When the water returns to the boil, start the timer. Once the time is up, remove immediately and run cold water over them to cool. Drain and peel. Set aside.
Dressing: put the yolks, garlic, mustard, lemon juice or vinegar, anchovies, and Worcestershire sauce into either a food processor bowl or use a hand blender and blend until thick and combined. Add oil, drop by drop while whisking until it thickens and stabilises, continue until all the oil is used. Taste and add a little ground pepper and salt if necessary.
To assemble: Place the leaves, half the croutons, half the Parmesan cheese, and half the dressing together in a large bowl. Toss lightly to combine; if salad is looking too dry, add more dressing. Place on large platter or individual plates, scatter over remaining croutons, bacon, anchovy fillets and cut egg in half and place on salad, grate over more Parmesan and sprinkle over shavings.
Eat immediately or the lettuce will wilt.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
