the best Caesar salad
RECIPE: The Best Caesar Salad
1 baby cos lettuce - washed an sliced
4 free range eggs
4 rashers of bacon - roughly diced
100g shaved parmesan
2 egg yolks (keep the egg whites in a zip lock bag and in the freezer for pavlova's/meringue. Will last 3 months)
2 garlic - crushed
2 teaspoons of dijon mustard
2 tablespoons of white wine vinegar
4 anchovies - chopped
3/4 cup grape seed oil or light olive oil
salt and pepper
1. Put a saucepan on the stove and bring to the boil. Gently, with a spoon, place eggs into simmering water. take out after 6 minutes. I use 700g eggs. Place under running cold water for 1-2 minutes and peel when cooled. Then half.
2. Place diced bacon into a fry pan and fry till crispy.
3. For dressing place all the ingredients, except the oil, into a food processor and pulse 4 times. use a spatular to scrap down sides after each pulse. When mixture is blended together leave food processor on medium and slowly pour in the oil. It needs to be a slow and steady pace. This dressing can be done in advance. Mine lasts 5 days in the fridge.
4. Layer cos lettuce, eggs, bacon and parmesan. Then dollop dressing evenly around the platter with a teaspoon. and season with salt and pepper
NOTE: You can do the dressing, the eggs, shaved parmesan in advance for a quick 5 minute weeknight meal. And if you need it to be more substantial just fry up some chicken tenderloins, whilst your frying the bacon, to serve with it.