- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 20 minutes
- Effort: easy
For the dressing
- 1/2 limes, juice only
- 50 g parmesan, grated
- 2 egg yolks
- 1/2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 cloves garlic, coarsely chopped
- 1 tsp anchovy essence, (or 5-6 fresh anchovy fillets, chopped)
- 1/2 tsp salt
- 400 ml olive oil
For the croutons
- 3 tbsp oil
- 4 thick slices white bread, cut into cubes
- romaine or cos lettuce, leaves separated
- 50 g parmesan shavings, to garnish
Tips and Suggestions
This may not instantly seem Mexican, but Caesar salad was invented in Caesar's Hotel in Tijuana, Mexico. The dressing should be used at room temperature and can be used on prawns instead of cocktail sauce, or on potato salad. Caesar salad is really wonderful in soft flour tortillas with fajita chicken strips. If like Gino you are planning an al fresco picnic you can make the sauce and the croutons and then take the other ingredients with you and quickly assemble it just before you eat.
1. For the dressing: place the lime juice, parmesan, egg yolks, mustard, vinegar, garlic, anchovy and salt in a blender with a little of the oil and process until smooth.
2. Through the opening in the blender, add almost all the remaining oil in a slow steady trickle while the blender is still running. The dressing will thicken. Taste and add more salt if required.
3. To make the croutons: heat the oil and when hot add the bread cubes and fry until crisp and golden. Drain on kitchen paper.
4. To serve: toss the lettuce leaves in the dressing and the remaining olive oil.
5. Add the croutons and parmesan shavings and serve straight away.
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