Caesar salad

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Toss the bread in 2 tbsp oil and season well. Spread on a baking sheet and cook until crisp and golden - about 10 minutes.
2. Put the egg, anchovy fillets, vinegar, Worcestershire sauce and mustard in a blender or food processor, whizz together, then gradually add 150ml of olive oil in a thin stream to make a creamy dressing. Season.
3. Rub the inside of a salad bowl with the garlic. Throw in the lettuce and dressing. Toss to coat, then scatter over the Parmesan and croutons.

Know-how

For a posh starter, make long croutons using thin, diagonal slices of ciabatta and toss them in oil and grated Parmesan before baking.

Per serving

522 kcalories, protein 9.1g, carbohydrate 21g, fat 45.2 g, saturated fat 7.2g, fibre 1.5g, salt 1.26 g

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Ingredients

• half a loaf of ciabatta , cut into large cubes
• olive oil
• 1 egg
• 2 anchovies fillets
• 2 tbsp white wine vinegar
• ½ tsp Worcestershire sauce
• 1 generous tsp Dijon mustard
• 1 garlic clove , halved
• 1 Cos lettuce head, leaves seperated and torn if large
• 2 handfuls parmesan shavings

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 mins

Ingredients

• half a loaf of ciabatta , cut into large cubes
• olive oil
• 1 egg
• 2 anchovies fillets
• 2 tbsp white wine vinegar
• ½ tsp Worcestershire sauce
• 1 generous tsp Dijon mustard
• 1 garlic clove , halved
• 1 Cos lettuce head, leaves seperated and torn if large
• 2 handfuls parmesan shavings

Per serving

522 kcalories, protein 9.1g, carbohydrate 21g, fat 45.2 g, saturated fat 7.2g, fibre 1.5g, salt 1.26 g

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