CAESAR SALAD
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, garlic, Parmesan cheese, and black pepper.
In its original form, this salad was prepared and served tableside.
The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was also working in Tijuana where he avoided the restrictions of Prohibition.[3] His daughter Rosa (1928–2003) recounted that her father invented the salad when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." A number of Cardini's staff have said that they invented the dish.
INGREDIENTSIn its original form, this salad was prepared and served tableside.
The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was also working in Tijuana where he avoided the restrictions of Prohibition.[3] His daughter Rosa (1928–2003) recounted that her father invented the salad when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." A number of Cardini's staff have said that they invented the dish.
200g sourdough baguette, cut into 1cm cubes
olive oil cooking spray
6 rashers rindless bacon, chopped
1 large cos lettuce
50g parmesan cheese, shaved
CAESAR DRESSING
2 egg yolks
2 teaspoons Dijon mustard
1 large garlic clove, chopped
4 anchovies, chopped
1 tablespoon red wine vinegar
3/4 cup olive oil
DIRECTIONS
Step 1
Make Caesar dressing Place egg yolks, mustard, garlic, anchovy and vinegar in a food processor and process until smooth. With the motor running, slowly add oil until dressing thickens. Season with salt and pepper. Cover and refrigerate until ready to serve.
Step 2
Preheat oven to 200°C. Arrange bread on a large, flat baking tray. Spray with oil and season with salt and pepper. Toss bread pieces gently to coat, spraying with more oil if necessary. Bake for 8 to 10 minutes or until light golden. Set aside to cool completely.
Step 3
Meanwhile, heat a non-stick frying pan over medium heat. Add bacon. Cook, stirring, for 3 to 4 minutes or until bacon is crisp and golden. Drain on paper towel.
Step 4
Tear lettuce leaves into 3cm pieces and place in a large bowl. Add bacon and croutons. Pour dressing over salad. Season with salt and pepper. Toss gently to combine. Top with parmesan. Serve.
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