- ½ ciabatta, thinly sliced
- Olive oil, for brushing
- Garlic, for rubbing
- 2 heads iceberg or cos lettuce
- ½ cup shaved Parmesan
- For the dressing:
- 1 free-range egg
- 6-8 anchovy fillets
- 1 t Dijon mustard
- 1 clove garlic, crushed
- 3/4 cup canola oil
- 2 T white-wine vinegar
- ½ t lemon zest
- Sea salt and freshly ground black pepper
- Worcester sauce, to taste
Preheat the oven to 140°C.
Brush the ciabatta slices with olive oil and rub with garlic. Bake until golden. Meanwhile, remove the large outer leaves of the lettuce to be used as serving "vessels".
Dress the lettuce hearts with the dressing, then arrange inside the larger leaves and top with shaved Parmesan. Serve with toasted ciabatta slices on the side.
To make the dressing: Coddle the egg (in its shell) in a saucepan of boiling water for 2 to 3 minutes, then crack the shell and scrape the contents into a blender.
Add the anchovies, mustard and garlic and blend. With the blender running, add the oil in a steady stream, followed by the vinegar, lemon zest and seasoning and Worcester sauce, to taste.
Cook’s notes: Use ready-made Caesar salad dressing and croutons if you're short on time.