Caesar Salad

Caesar Salad Food Recipe


  • 2 small crusty sourdough bread rolls, torn into bite-sized pieces
  • Olive oil spray
  • 4 bacon rashers, rind removed, coarsely chopped
  • 1 cos lettuce, leaves separated
  • 60g parmesan, finely grated



  • 1 egg
  • 2 garlic cloves, crushed
  • 3 drained anchovy fillets
  • 2 tablespoons fresh lemon juice
  • 60ml olive oil
  • 30ml grapeseed oil



  1. Preheat oven to 180°C. Spread bread, in a single layer, on a baking tray and spray with oil. Bake for 10-15 minutes or until crisp and golden. Set aside to cool completely.
  2. Meanwhile, to make the dressing, bring a saucepan of water to the boil over high heat. Add the whole unpeeled egg and cook for 2-3 minutes. Use a slotted spoon to remove egg from the water. Crack the egg into a bowl and use a teaspoon to remove any remaining egg from the shell. Place the egg, garlic, anchovies and half the lemon juice in a food processor and process to combine. With the motor running, add the combined oil in a thin, steady stream until the dressing is thick, adding a little of the remaining lemon juice until the dressing is a pourable consistency. Season with pepper.
  3. Heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 3-4 minutes or until crisp and browned. Transfer to a plate lined with paper towel.
  4. Combine the lettuce, croutons, bacon and half the parmesan on a serving platter. Drizzle over the dressing and top with the remaining parmesan.


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