Caesar salad has long been the king of salads, and for good reason. I could tell you the history of this dish, but that’s what Wikipedia is for. Just eat it and be happy.
Ingredients 11
extra-virgin olive oil
3 handfuls stale bread, torn into pieces
2 baby cos lettuces (romaine), outer leaves roughly chopped, small inner leaves kept whole
6 slices bacon, sliced into strips, fried until crisp
parmesan, finely grated or shaved, to serve
Dressing
250 g mayonnaise, see my recipe
2 tbsp worcestershire sauce
1 garlic clove, minced
1 tsp Dijon mustard
2 tbsp lemon juice
1⁄2 tsp black salt
3 tbsp parmesan, finely grated
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Method 3
To make the dressing, whisk together the , , , , , , and in a small bowl. Season with pepper and set aside.
Heat a good splash of olive oil in a frying pan over a medium–high heat. Add the torn and fry until golden brown. Remove and drain on paper towel, then sprinkle with a little salt.
Place the , and two-thirds of the croutons in a large mixing bowl. Pour over as much dressing as you like and mix well to coat the lettuce. Lay out on a serving plate, then finish with the parmesan and remaining croutons.
Shannon Martinez's tips
Any leftover dressing will keep in the fridge for up to a week.
