Classic Caesar Salad Recipe Recipe

w&h tip

Swap the herbs around in this salad as you like – try basil, thyme or fresh oregano for a real Mediterranean flavour.

Ingredients

• 1 head romaine lettuce, roughly chopped
• 3 baby gem lettuces, roughly chopped
• 25g (1oz) marinated silver anchovies

For the dressing:

• 2 large, free-range eggs
• 5 anchovy fillets, drained
• ½tsp mustard powder
• splash each Worcestershire sauce and Tabasco
• juice ½ lemon
• 150ml (¼pt) olive oil
• 20g (¾oz) freshly grated Parmesan

For the croutons:

• medium baguette, torn into chunks
• 3tbsp olive oil
• 25g (1oz) Parmesan

Method

1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. To make the croutons, toss the baguette chunks in the olive oil and Parmesan, season and bake in a roasting tin for about 15 minutes, until crisp.

2. Meanwhile, make the dressing. Put all the ingredients except the oil and Parmesan into a food processor, and whizz until smooth. With the motor running, gradually add the oil until you have a smooth dressing. Stir in the Parmesan and set aside. This will keep in the fridge for 3 days.

3. When the croutons are done, remove from the oven and cool slightly. These will keep in an airtight container for up to 3 days. Arrange the lettuce leaves in a bowl and scatter over the anchovies and croutons. Drizzle over the dressing and serve immediately.