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LOCATION: Recipes >> Salad Recipes >> Caesar 25

Print this Recipe    Caesar 25

Caesar Salad

1 whole egg
1 dash Worcestershire sauce
1 can anchovies in olive oil, optional
Juice of 1 lime
200 ml (approx) of olive oil
1 clove garlic crushed
Fresh Parmesan cheese grated
pepper

1 tablespoon of Parmesan grated
Cubes of crustless bread (40g approx)
1 clove garlic crushed

1/2 heads romano lettuce
Parmesan cheese, grated

Preheat oven to 180C. Combine bread, garlic and parmesan in a bowl
and spread cubes on a baking sheet. Bake for 10 minutes.

Blend egg with Worcestershire sauce, two anchovies, lime juice,
garlic and pepper in a food processor/blender. Then with
processor/blender still running, add olive oil from anchovies very
slowly, drop by drop. Then add olive oil. (As you add more oil you
can go a bit faster but be very slow to start.) Check consistency
as you go along. You may not need all the oil. If the dressing is
too thick, it's hard to toss the salad.

Chop up rest of anchovies and toss with lettuce and dressing. Then
toss Parmesan into salad, and sprinkle croutons on top.

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