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Traditional Caesar Salad

Starter | Serves 6 people | Prep/Cooking time: Prep time 20 mins, Cook time 10 mins

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Method

  • 1
    Poach garlic cloves in the white wine with the peppercorns until soft.
  • 2
    Remove cloves from the liquor and place it in food processor with the eggs.
  • 3
    Add mustard, Parmesan and 4 anchovies.
  • 4
    Blitz together and with processor running slowly pour in oil until all mixed through.
  • 5
    Add vinegar and season to taste.
  • 6
    Heat a frying pan on medium heat and melt butter.
  • 7
    Add diced bread and toss until it becomes a light golden brown colour.
  • 8
    Remove from pan and drain on kitchen paper.
  • 9
    Peel and halve the shallots. Remove root end and finely slice.
  • 10
    Cook bacon under grill until crispy. Drain on kitchen paper and slice into strips.
  • 11
    Wash and rip salad leaves into a large bowl and mix all ingredients together.
  • 12
    Add a couple of spoonfuls of dressing at a time until leaves are all coated.
  • 13
    Garnish with fresh, shaved Parmesan. Use a vegetable peeler for this.
  • 14
    Add anchovies if you wish.
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Ingredients

  • 4 garlic cloves
  • 1 teaspoon white wine
  • 3 whole peppercorns
  • 4 egg yolks
  • 1 teaspoon mustard
  • 300 ml olive oil
  • 75 g Parmesan
  • 10 ml Balsamic vinegar
  • 8 anchovies (half for the dressing, half for a garnish if you wish)
  • 4 slices of bread cut into small dice-shapes
  • 75 g butter
  • 5 bacon rashers
  • Parmesan, for thin slices to garnish
  • 3 shallots
  • 4 soft boiled eggs
  • 3 heads of Romaine or Cos lettuce