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Caesar salad
Serves 4
Recipe by Zola Nene from Expresso
For the dressing:
1 egg yolk
1 garlic clove, crushed
2 anchovy fillets, chopped
¼ cup grated parmesan
Salt and pepper
1 cup sunflower oil
For the croutons:
2 ciabatta rolls
Olive oil
Salt and pepper
2 heads cos lettuce, washed
125g streaky bacon lardons, cooked until crispy
½ cup parmesan shavings
2 hard-boiled eggs, quartered
In a blender, place the egg yolk, garlic, anchovies, parmesan cheese and seasoning then blend.
With the motor running, drizzle in the oil in a steady stream until the dressing is emulsified.
Preheat oven to 180C.
Cut the ciabatta into cubes and place onto an oven tray then season and drizzle with olive oil.
Bake croutons until golden then leave to cool.
In a large bowl, tear in the lettuce then toss in the bacon.
Pour on enough dressing to coat the leaves and toss together gently.
Add the croutons and toss again before serving and topping with the parmesan shavings then arrange the boiled eggs on the salad.
Recipe from Expresso
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