Caesar Salad

Ingredients

Croutons

• 200 g day-old sourdough (cubed; about 4 thick slices)
• 4 tablespoons olive oil
• 2 garlic cloves (crushed)
• ½ teaspoon salt

Dressing

• 1 egg yolk
• 2 garlic cloves (crushed)
• 6 anchovy fillets in oil (drained and chopped)
• 1 teaspoon Dijon mustard
• 1 lemon (juice)
• 4 tablespoons grated parmesan cheese
• 100 ml extra virgin olive oil
• salt
• pepper

Salad

• 2 large heads cos (or romaine lettuce, cleaned, leaves separated)
• 50 g parmesan cheese (shaved with a peeler)

Optional

• 4 cooked chicken breasts (sliced; for the modern American version)

Method

Stage 1 - Croutons

1. Heat the olive oil in a wide frying pan over medium heat.
2. Add the garlic; cook for 30 seconds (don't brown).
3. Add the bread cubes and salt; toss to coat.
4. Cook for 6-8 minutes, stirring often, until golden and crisp on all sides.
5. Drain on a wire rack.

Stage 2 - Dressing

1. In a bowl, whisk the egg yolk, garlic, anchovies, mustard, lemon juice and parmesan until smooth.
2. Drizzle in the olive oil slowly, whisking, until thick and emulsified.
3. Season with salt (lightly; the anchovies and parmesan are salty) and pepper.

Stage 3 - Toss

1. In a large bowl, toss the lettuce leaves with most of the dressing.
2. Add the croutons; toss once more.

Stage 4 - Serve

1. Pile onto plates.
2. Top with parmesan shavings, an extra grind of pepper, and any remaining dressing.
3. (Add sliced chicken on top if going for the modern version.)