Caesar Salad

Ingredients for Caesar Salad

• 1 large garlic clove, halved lengthwise

• 180 to 240ml extra-virgin olive oil

• 1 (90g) Portuguese roll or a 7-inch piece of baguette, cut into 3/4-inch cubes

• 8 anchovy fillets packed in oil, drained

• 1 large egg

• 2 tablespoons fresh lemon juice

• 3 hearts of cos (an 500g package), leaves separated but left whole

• 30g finely grated Parmigiano-Reggiano (1/2 cup)

• a very large salad bowl (preferably wooden)

How to make Caesar Salad

Season salad bowl by rubbing a cut half of garlic and 1 teaspoon oil onto bottom and side of bowl (reserve garlic).

Heat 180ml oil with both halves of reserved garlic over moderately high heat, turning garlic until golden, 1 to 2 minutes, then discard garlic. Add bread cubes and sauté, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 90ml .

Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add salt to taste.

Add cos leaves to dressing and toss to coat. Add croutons and toss briefly.

Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.