Caesar Salad

By Sharon

Sep 26

Delicious Ceasar Salad with a home made mayonnaise dressing.

Ingredients

  • bagette
  • olive oil
  • 4 strip
    4 strip
    4 strip
    Bacon
  • 14 cup
    14 cup
    59 ml*
    Maple Syrup
  • 2 whole
    2 whole
    2 whole
    Eggs
  • 1 head
    1 head
    1 head
    Romaine lettuce
  • 2 tbsp
    2 tbsp
    2 tbsp
    Parmesean Cheese

Caesar Salad Dressing

  • 1 large
    1 large
    1 large
    egg
  • 1 whole
    1 whole
    1 whole
    anchovyOr 1-2 tsp anchovy paste
  • 12 tsp
    12 tsp
    12 tsp
    Worchester Sauce
  • 1 tsp
    1 tsp
    1 tsp
    lemon juice
  • 34 cup
    34 cup
    177 ml*
    grapeseed oilavocado oil is a good substitute
  • 14 tsp
    14 tsp
    14 tsp
    salt
  • 2 tbsp
    2 tbsp
    2 tbsp
    water

Preheat Oven to 160c/325 F.

Brush bagette slices with olive oil and place on baking tray. Bake until dry and crunchy, about 10 minutes.

Coat bacon evenly in maple syrup, place on baking tray lined with parchment. Bake in 160c/325F oven for 15-20 min. Caramelize but not burn.

To soft boil the eggs create a whirlpool in simmering water. Drop eggs into simmering water and keep the water swirling for about 30 seconds so yolk stays in center. Eggs should cook for about 4 minutes 30 seconds to 5 minutes when coming from the refrigerator. Drop into an ice bath when removed to stop the cooking.

In the blender add egg, anchovy, worchester sauce and lemon juice. Blend until creamy. Add 3/4 cup grapeseed oil starting with a few drops, very slowly while the blender is running. Continue to add all oil. Dressing will be thik and creamy. Put in a bowl. Add a little salt for seasoning and a little bit of cold water for the right creamy consistency to coat the lettuce. Taste and season as neccessary.

Cut romaine in half. Peel the egg and lean up against the lettuce. Add the croutons and bacon on the side. Top lettuce with 2 to 3 tablespoons dressing and the shredded parmesean cheese.

Store unused dressing in the refrigerator for up to a week.

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