Caesar salad

Salad recipes

Caesar salad was created in the 1920’s during the Prohibition period in the U.S. According to some sources, the original recipe did not contain anchovies as it does today.
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Caesar salad recipe

Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Rating: 4 from 5 votes
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Ingredients

  • 2 small heads of Romaine lettuce
  • 2 eggs, soft-boiled for 1 minute
  • 6 fl oz (170 ml) of garlic olive oil
  • 3 oz (85 g) of day-old rustic white bread, cut into 1-inch cubes
  • 2 ½ oz (70 g) of freshly grated Parmesan cheese
  • 6 anchovy fillets, chopped (optional)
  • 5 tbsp of lemon juice
  • 5 drops of Worcestershire sauce
  • Salt and pepper

Method

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  1. To prepare the garlic oil, take 4 cloves of garlic, peel then and cut into quarters.
  2. Place into the olive oil and let it stand for a minimum of several hours and even up to 24 hours or more.
  3. Heat 4 tbsp of the garlic oil in a large frying pan.
  4. Add the bread cubes and fry for several minutes until browned and crispy.
  5. Remove from the oil and drain on kitchen paper.
  6. Wash and dry the lettuce and divide into leaves. Arrange onto a large salad plate or bowl.
  7. Blend the lemon juice, Worcestershire sauce, anchovies, salt and pepper.
  8. Add the soft-boiled eggs and whisk vigorously for 1 minute. Pour in the remaining olive oil and continue to whisk.
  9. Once the dressing is smooth and blended, add half of the Parmesan cheese. Mix well.
  10. Add the sauce to the lettuce leaves and toss the lettuce well to coat with the dressing.
  11. Sprinkle the remaining Parmesan over the salad and add the croutons.
  12. Serve immediately.

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