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Caesar salad with ciabatta croutons

2 to 3 minutes

Caesar salad with ciabatta croutons

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 to 3 minutes

Ingredients

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

Method

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.

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Open mushroom and shrimp lasagne

Vanilla and caramel fudge frappe

Char-grilled steak and rocket wraps

Berry-burst pies

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Baked potato with mustard and watercress butter

Avocado, bacon and watercress salad with horseradish dressing

Watercress and olive omelette

Green salad with yoghurt and Gorgonzola dressing

Cherry and beetroot salad with raspberry vinaigrette

Melon and smoked trout salad

Caesar salad with ciabatta croutons

Caesar salad with ciabatta croutons

Ingredients

Method