Caesar Salad

Ingredients

• 120 g olive oil, plus 2 Tbsp
• 100 g parmesan, cut in 2 cm pieces
• 100 g fresh bread or gluten free bread
• 1 generous pinch fine sea salt
• 2 large romaine or cos lettuces, torn in bite size pieces
• 1 garlic clove, peeled
• 3 small anchovy fillets, tinned, drained, approx. 10-15 g
• 15 g freshly squeezed lemon juice, from ½ lemon
• 15 g red wine vinegar
• 1 level tsp Dijon mustard
• 2 large egg yolks – see tips
• 1 tsp Worcestershire sauce

Method

1. Preheat oven to 180°C without fan/350°F/gas mark 4; meanwhile, place a small jug on TM lid and weigh in 120 g olive oil then set aside; grind parmesan 15 sec/speed 10 and set aside in fridge.
2. Cut bread in 1-2 cm cubes, place cubes in a single layer on a baking tray, drizzle with 2 Tbsp olive oil then sprinkle with sea salt. Bake 15-20 minutes in preheated oven until crisp and golden then allow to cool completely.
3. Rinse lettuce in cold water then place lettuce in a covered container and refrigerate to chill and become crisp; meanwhile, chop garlic 5 sec/speed 8 and continue making dressing.
4. Add anchovies, lemon juice, vinegar, mustard, egg yolks and Worcestershire sauce, then set TM to 1½ min/speed 4 and as soon as mixing starts, immediately begin very slowly and continuously pouring reserved olive oil onto TM lid so it drizzles around Measuring Cup into TM bowl to create your emulsified Caesar dressing.
5. When ready to serve, place chilled lettuce in a large salad bowl, top with Caesar dressing and reserved grated parmesan then gently mix until lettuce is coated. Top with croutons and serve straight away.

Janie’s Tips

1. For gluten free (GF), use GF bread and GF Worcestershire sauce. Read ingredient labels to ensure all your other ingredients are also GF.
2. We recommend eggs from organic, pasture-raised hens.
3. The use of raw eggs is at your discretion. In particular, raw eggs may not be advisable for babies, pregnant women, the elderly or people with poor immune systems.
4. If you’d like a thicker dressing, blend 20 sec/speed 6 at the end of step 4.
5. To culture your caesar salad dressing so it will keep up to 5 weeks in the fridge (useful if you’re making smaller amounts of caesar salad), add 30 g whey (from making greek yoghurt) at end of step 4 and blend 20 sec/speed 6. Transfer to a sterilised glass jar and cover with a sterilised lid, leave on countertop at room temperature 5-8 hours to ferment, then place in fridge to chill. Without culturing, your dressing will last 5-7 days in the fridge.