Caesar Salad
Ingredients
Making the sauce
- 1 egg yolk
- 1 tbsp Dijon mustard
- 6 tbsp sunflower, rape seed or olive oil or a mixture
- 2-3 salted anchovy fillets
- 1/2 lemon
- 1 tsp white wine vinegar
- a pinch of salt
- a squeeze of honey
- 1 clove garlic
- squeeze of the black pepper mill
- 1 tbsp shaved Parmesan cheese
The salad
- 1 cup croutons (store bought; if self made see remarks
- 1/2 cup shaved Parmesan cheese
Instructions
Making the sauce
- juice the half lemon
- Mix the egg yolk with the mustard, some salt, some pepper, the vinegar and 1 tbsp lemon juice
- Add a squeeze of honey
- Start adding the oil under vigorous whisking
- When the mayonnaise is getting thick, make the anchovies small with a fork and mix.
- Add the Parmesan
- Check the consistency: this sauce should be slightly thinner than mayonnaise
- If required add some lemon juice
Bringing the salad together
- Shave the Parmesan by using a slicer/shaver and a hard piece of Parmesan
- Mix the salad leaves, the dressing, the shaved Parmesan and the croutons, just before serving. You could toss it at the table as Caesar did for his guests
Notes
Method: raw
Food allergy & intolerance information: dairy
Food allergy & intolerance information: dairy