I just love Caesar Salad! It is so delicious and you can make so many different variations! This one is absolutely gorgeous, try it! The original is from Donna Hay’s, but I think my dressing is better 🙂
Soft boiled egg
Baguette and olive oil
3 small anjovis
2 tsp lemon juice
1 tsp Worcester sauce
Couple drops of Tabasco
1 tbsp of Dijon mustard
1 clove of garlic (crushed)
Salt and pepper
150ml vegetable oil
Wash the salad leaves and put them in the fridge (preferably for over two hours)
Put the ingredients for the dressing except for the oil in to a blender and blend until smooth. Add the oil in thin line while the blender is on. The ready dressing should be thick. Before adding it to the salad, add cold water, one teaspoon at the time to get the consistence you want. Add salt and pepper to taste.
Cut thin slices of the baguette and brush them with olive oil. Fry in the oven (160 dgr) about 10 minutes until golden brown.
Put the bacon in a bowl and add about tablespoon of maple syrup. (I know it sounds weird, but believe me, it makes a lot of difference!) Mix well so that all the bacon slices are covered. Fry the bacon in the oven (160 dgr) for around 15 minutes until crisp.
Assemble the lettuce in a large plate and spoon a lot of dressing over it. Grate generous amount of parmesan cheese all over and place the croutons and bacon and halved egg on the top.