Ingredients
1 cos lettuce
divided and washed
1 french stick
sliced
6 bacon
⅓ cup parmesan cheese
shaved
Canola oil spray
2 egg yolks
For dressing
2 tbsp dijon mustard
For dressing
2 cloves garlic
crushed, for dressing
¼ cup lemon juice
For dressing
6 anchovy fillets
For dressing
½ cup parmesan cheese
grated, for dressing
1 cup vegetable oil
For dressing
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Equipment
- 1 oven
- 1 baking tray
- 1 frying pan
- 1 kitchen paper
- 1 food processor
Instructions
- Preheat the oven to 180°C. Place the french stick slices on a tray and spray with canola oil. Bake for 10 minutes until golden and crisp.
- In a frying pan, cook the bacon on high until crisp. Drain on kitchen paper and slice.
- Chop the lettuce and set aside.
- In a food processor, whizz all of the dressing ingredients except for the oil. With the motor running, add the oil in a thin stream. Stop halfway and scrape down the sides of the bowl and continue until all of the oil is used.
- Drizzle the dressing over the lettuce and toss to coat.
- Toss in bacon, shaved parmesan and croutons.
Notes
Tip
This recipe makes a lot of dressing. It is great to use like a regular mayonnaise and it is packed full of flavour.
Tip
If you are taking this salad to a party keep all of the ingredients separate and toss it when you get there.
Tip
The dressing is so easy you will never ever buy caesar dressing in a bottle again.
