Easy Caesar salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 tbsp olive oil
- 100g cubetti di pancetta, or use bacon lardons
- 2 thick slices or half a baguette white bread, cut into 1cm cubes
- 20g parmesan, grated
- 4 Little Gem lettuces, leaves separated or 1 large cos or
- romaine lettuce, 1 leaves torn into large pieces
CAESAR DRESSING
- 1 egg yolk
- ½ tbsp Dijon mustard
- 1-2 anchovy fillet, finely chopped
- ½ tbsp white wine vinegar
- ½ garlic clove, crushed
- 100ml groundnut oil
- 100ml olive oil
- 75g parmesan, freshly grated plus a little extra to serve
Method
- STEP 1
In a heavy-based frying pan heat the oil and add the pancetta cubes. Fry gently over a medium heat, moving constantly so they don’t stick or burn. When crisp, remove from the pan with a slotted spoon and drain well on kitchen paper.
- STEP 2
Add the bread cubes to the oil in which the bacon was cooked and fry for a few minutes. Turn when lightly coloured and continue to cook until all sides are golden. Remove from the oil with a slotted spoon and drain on kitchen paper. While they are still warm, put in a bowl and toss with grated parmesan.
- STEP 3
To make the dressing, whizz the egg yolk, mustard, anchovy, vinegar and garlic in a large bowl with a hand blender until the mixture begins to thicken and turn pale (alternatively use a small food processor). Slowly add the oils, blending constantly, until well combined. Add a splash of hot water halfway through, this will lighten up the mixture in colour and texture. Stir in the parmesan.
- STEP 4
Put the lettuce leaves in a large bowl and toss with the dressing to coat thoroughly. Scatter with the croutons and pancetta and toss again. Finish with more parmesan and a good grinding of black pepper.
