Caesar salad

Caesar salad

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Pick the freshest lettuce leaves you can find, ideally cos or little gem lettuce. You can also add a few baby English spinach leaves if you wish. Caesar salads often include grilled chicken or sometimes grilled salmon, but the original salad is said to have been completely green.

You can prepare most of this salad beforehand, but serve it freshly assembled.

Ingredients

Quantity Ingredient
3 slices day-old white bread
2 tablespoons vegetable oil
1/2 garlic clove, for the croutons
2 small heads little gem or cos lettuce
baby english spinach, (optional)
1/2 garlic clove, for the salad bowl

Dressing

Quantity Ingredient
1 egg
1 tablespoon red or white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
2 teaspoons worcestershire sauce
or 3 mashed anchovies
1/2 garlic clove, crushed
sea salt and freshly ground black pepper
100ml vegetable oil
3 tablespoons grated parmesan cheese, plus extra to serve

Method

  1. To make the croutons, cut the bread slices into cubes. Fry the cubes until crisp and golden in the oil. Crush a little garlic on top and stir until combined, then remove from the pan and leave to cool on a plate.
  2. Separate and rinse the lettuce well, leaf by leaf, and drain. Rinse the spinach well, if using. Spin in a salad spinner or gently pat dry with a tea towel. Tear the gem lettuce into large pieces. Place the salad leaves in an airy plastic bag in the fridge for a few hours, to make the leaves extra crisp.
  3. To make the dressing, bring some water to the boil in a saucepan, lower the egg into the water and cook for exactly 2 minutes. Remove and rinse immediately with cold water. Halve the egg and use a teaspoon to scoop the runny, soft-boiled egg directly into a food processor. Add the vinegar, lemon juice, mustard, Worcestershire sauce or anchovies and garlic. Season with salt and pepper. Mix for 20 seconds or so.
  4. Slowly pour in the oil in a thin stream while the machine is on. Add the grated parmesan cheese and mix once more. Season to taste.
  5. Rub the inside of a salad bowl with the halved garlic clove, which gives a pleasant whisper of garlic. Add the lettuce leaves. Drizzle the dressing on top and add some extra parmesan cheese. Scatter croutons over the top and serve.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again