Ingredients

Method

• 2 T olive oil
• 1 French loaf, sliced into very thin rounds
• 200 g curly endive or rocket
• Parmesan shavings, to garnish
For the dressing
• 2 free-range egg yolks
• 6 anchovy fillets, diced
• 2 cloves garlic, diced
• ¼ cup canola oil
• ¼ cup extra virgin olive oil
• sea salt and freshly ground black pepper

Method

Ingredients

In a nonstick frying pan over a high heat, fry the pancetta cubes until crisp.

In a separate pan, heat the olive oil and lightly toast the French-loaf slices.

In a salad bowl, toss the endive, fried pancetta and croutons (reserve a few for serving) with the dressing. Garnish with the Parmesan shavings and serve with extra croutons on the side.

To make the dressing: Combine the egg yolks with the lemon juice, anchovy pieces and garlic. Add the canola and olive oils in a slow, steady stream, whisking all the while, until a thick emulsion forms. Season to taste.

Cook’s notes: For a pocket-friendly alternative, substitute the pancetta with crispy fried bacon. Add pan-fried chicken breasts to add substance to the salad.

TASTE’s take:

While its specific origins remain hotly contested, most sources credit the salad to Italian-born Mexican chef, Caesar Cardini, who is supposed to have invented the dish in 1924 (apparently making do with what was to hand after an unforeseen Fourth-of-July rush depleted kitchen supplies).