Caesar Salad
This is an adaptation of the original Caesar salad and uses cos lettuce leaves
Ingredients
for the salad
- 1 red pepper (capsicum)
- 1 head cos lettuce, leaves torn off and washed and dried
- 3 boiled eggs, peeled and halved
- 30 g blue cheese, crumbled
- 5 g basil leaves, finely chopped
- 20 g sunflower seeds, lightly toasted
- 20 g pumpkin seeds, lightly toasted
- 3 anchovy fillets, halved
- 15 capers, deep fried for garnishing
- 5 mls flaked salt
- Freshly ground black pepper to season
for the croutons
- 20 mls olive oil
- 2 cloves garlic, crushed
- Freshly ground salt to season
- 2 slices ciabatta
for the dressing
- 10 anchovy fillets
- 60 mls olive oil
- 30 mls lemon juice
- 3 egg yolks
- 2 cloves garlic, crushed
- 30 mls mayonnaise
- 30 mls thick yoghurt
- Salt to season
Method
for the salad
- Place the red pepper into a foil lined oven proof dish
- Place into your oven and grill for 30 minutes until blackened
- Remove from the oven and place into a ziploc bag
- Set aside to cool
for the croutons
- Place the oil, garlic and salt into a mixing bowl and whisk to combine
- Cut the ciabatta into bite size pieces
- Add them to the olive oil mixture and mix to coat
- Heat a non stick frying pan over medium temperature
- Fry the ciabatta until golden-brown
- Set aside to cool
for the dressing
- Place the anchovies, oil, lemon juice, egg yolks, garlic, mayonnaise and yoghurt into a stick blender jug
- Use the stick blender to combine the ingredients until a smooth dressing forms
- Season to taste and place into a salad dressing shaker
to assemble the salad
- Peel the skin off the red pepper and cut the flesh into thin strips
- Place the lettuce leaves into a salad bowl
- Pour over some of the dressing
- Place the eggs and croutons on top of the lettuce
- Sprinkle over the blue cheese, basil and seeds
- Add the red pepper, anchovies and capers
- Season to taste
Notes
This recipe makes more dressing than you will need for the salad but it keeps well so don't worry about wastage