Caesar salad

Traditional Caesar salad

Ingredients (serves 6)

200g sourdough baguette, cut into 1cm cubes

olive oil cooking spray

6 rashers rindless bacon, chopped

1 large cos lettuce

50g parmesan cheese, shaved

Caesar dressing

2 egg yolks

2 teaspoons Dijon mustard

1 large garlic clove, chopped

4 anchovies, chopped

1 tablespoon red wine vinegar

3/4 cup olive oil

Method

1. Make Caesar dressing Place egg yolks, mustard, garlic, anchovy and vinegar in a food processor and

process until smooth. With the motor running, slowly add oil until dressing thickens. Season with salt

and pepper. Cover and refrigerate until ready to serve.

2. Preheat oven to 200°C. Arrange bread on a large, flat baking tray. Spray with oil and season with salt

and pepper. Toss bread pieces gently to coat, spraying with more oil if necessary. Bake for 8 to 10

minutes or until light golden. Set aside to cool completely.

3. Meanwhile, heat a non-stick frying pan over medium heat. Add bacon. Cook, stirring, for 3 to 4

minutes or until bacon is crisp and golden. Drain on paper towel.

4. Tear lettuce leaves into 3cm pieces and place in a large bowl. Add bacon and croutons. Pour dressing

over salad. Season with salt and pepper. Toss gently to combine. Top with parmesan. Serve.

Notes

To turn into a main meal add the shredded meat from a large barbecued chicken or 3 cups chopped

ham or turkey with the bacon in step 4.

You can prepare this salad in advance. Cover and refrigerate until ready to serve. Pour over dressing

just before serving.