Summer Caesar Salad
Courtesy of Flour Advisory Bureau 4 Servings • 20 Min. Prep Time • 10 Min. Cook Time| Ingredients |
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| 3 Tbsp. olive oil, or olive oil flavored with herbs |
| 4 thick slices of bloomer loaf, (crusty white loaf bread) crusts removed and cut into cubes |
| Romaine lettuce, separated into leaves or torn into large pieces |
| 8-10 white anchovies, drained |
| shavings of parmesan |
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| Dressing: |
| 2 egg yolks |
| 2 tsp. Dijon mustard |
| a generous dash of Worcestershire sauce |
| 2 Tbsp. lemon juice |
| 10 1/2 oz. olive or sunflower oil |
| salt and freshly ground black pepper |
Directions:
1. Heat the oil in a large frying pan and fry the croutons until golden, set aside to drain on kitchen paper.
2. Put the lettuce in a large attractive serving bowl, sprinkle on the anchovies.
3. Put the egg yolks, mustard, Worcestershire sauce and lemon juice in a blender jug and turn it on. Gradually drizzle the oil through the top allowing the dressing to thicken as you pour. Taste, season with salt and black pepper.
4. Add the dressing to the lettuce and anchovies and toss to coat the leaves. Add the croutons and sprinkle with parmesan - serve.
Caesar salad has become a classic salad, it originated in Mexico, taking its name from the chef Caesar Cardini, who invented it in his restaurant in Tijuana. Pregnant women and young children are advised to avoid eating raw egg, so we suggest they use a ready prepared Caesar dressing in place of our fresh recipe. White anchovies, often sold loose on deli counters are much less salty than the small dark tinned variety - their taste is more akin to pickled herring.
