About this recipe:After a lot of trial and error - I finally came up with MY ultimate version for the perfect Caesar salad! It includes anchovies!
2 cloves garlic, crushed
6 tablespoons sunflower oil
3/4 teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 (50g) tin anchovy fillets
1 French baguette, cut into 1cm pieces
4 tablespoons melted butter
1 teaspoon Italian herb seasoning
1/2 teaspoon Worcestershire sauce
1 tablespoon grated Parmigiano Reggiano cheese
1 large head romaine lettuce - rinsed, dried, and torn into bite-size pieces
50g (2oz) grated Parmigiano Reggiano cheese
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 150 degrees C (gas mark 2).
Prepare the dressing in a glass jar by combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne and lemon juice. Rinse anchovy fillets under warm water, pat dry on kitchen roll and roughly chop them. Place anchovies in jar with other ingredients. Cover with tight fitting lid and shake to mix.
To coddle the egg, bring 5cm of water to the boil in a small saucepan. Carefully lower egg into water; remove from heat and let stand for 1 minute. Crack open the egg and with a spoon, scrape out all of the yolk and white into a small bowl. Use a whisk to whip until very frothy. Pour egg mixture into the rest of the dressing and mix well.
Prepare the croutons by combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated cheese. Toss well to coat bread, then place in a single layer on a swiss roll tin and bake in preheated oven for 30 minutes.
Prepare salad in a large bowl by combining the romaine, 50g grated cheese, dressing and croutons to taste. Toss well to coat and serve.