Caesar Salad

James Martin's classic Caesar salad is crammed with crunchy croutons and crisp-fried bacon
By James Martin
Caesar Salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the salad

  • 4 streaky bacon, cut into lardons
  • 1 tsp butter
  • 2 thick slices white bread, cubed
  • 2 cos lettuce

For the dressing

  • 4 cloves garlic
  • 150 ml white wine
  • 4 egg yolks
  • 2 tinned anchovies
  • 150 g parmesan, grated
  • 300 ml extra virgin olive oil
  • 1 tbsp Dijon mustard
  • salt and black pepper


1. In a separate pan, fry the bacon pieces until crisp, and leave on one side.

2. Heat a knob of butter in a small frying pan and fry the cubed bread until golden brown; set aside.

3. Separate the leaves from the lettuce and rip into chunky pieces.

4. In a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the cloves have softened. Leave to cool.

5. Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a stick blender - you could also process the mixture in a liquidiser. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste.

6. Add the crisp-fried bacon, croutons and lettuce to the dressing and toss to combine. Serve straight away.

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