The Classic Caesar Salad
Servings Prep Time
4large serves 15minutes
Cook Time
Servings Prep Time
4large serves 15minutes
Cook Time
  • 2heads Cos (Romaine) lettucewashed and torn
  • 200ml 200ml Extra virgin olive oil, with extra for frying croutons
  • 8 cloves garlicfinely chopped
  • 3 Anchovy Fillets
  • 1 Lemonjuiced
  • 1tablespoon Worcestershire sauce
  • 1teaspoon Tabasco
  • 1teaspoon Dijon mustard
  • 1 Eggcoddled
  • 100g Parmesan cheesefreshly grated
  • 1 Baguette (day old)cut into cubes
  • Sea salt & Black pepper
  1. Cook the croutons. Heat the olive oil in a pan, add the croutons and toss until coated in oil. Cook until they start to toast, then add garlic. Cook until garlic is golden brown. Add more oil if needed. Set croutons aside.
  2. Place the garlic, anchovy, and some sea salt in a wooden salad bowl. Crush with a fork until mashed into a paste. With the fork, whisk in lemon juice, mustard, Tabasco, Dijon, Worcestershire and finally egg. Add the olive oil.
  3. Add the torn cos leaves to the dressing and toss to coat. Add the parmesan and toss again. Mound the salad on a plate and top with croutons.
Recipe Notes

Note: Coddled eggs are gently or lightly cooked in water just below boiling temperature in or out of the shell or other container.

Serving suggestion: This is a very filling salad but if you are really hungry goes well with some grilled salmon.