Caesar salad

Caesar salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

This is the authentic recipe made for me by the Cardini family in Mexico, the creators of the Caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction.

Ingredients

Quantity Ingredient
1 cos lettuce
1 small baguette
2 anchovy fillets
1 garlic clove, crushed
15g butter

Dressing:

Quantity Ingredient
1 lemon, juiced
1/3 cup olive oil
1 teaspoon worcestershire sauce
salt and freshly ground black pepper
1/4 cup freshly grated or shaved parmesan cheese
1 coddled egg, see note

Method

  1. Remove tough outer leaves of the lettuce. Wash the tender leaves, spin dry and place in a plastic bag in the refrigerator to crisp. Preheat the oven to 180°C. Make croûtes by cutting the baguette into thick slices. Mash the anchovy fillets and garlic with the butter and spread over the bread slices. Place on a baking tray and bake until pale gold and crisp.
  2. Mix all the ingredients for the dressing together, except the coddled egg. Arrange the crisp lettuce leaves in a bowl. Add the croûtes, break in the coddled egg, add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.

Coddled egg:

  • Lower the egg into a small saucepan of simmering water and simmer for 1 minute. Lift out.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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