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.