Caesar Salad

Name: Caesar Salad
Yield: Serves 4
Cuisine: Mexican
Ingredients: 2 eggs; 150 ml (5 fl oz) extra virgin olive oil; 1 tbsp French mustard; 100 g (3½ oz) Parmesan, grated, plus more shaved Parmesan to garnish; salt and black pepper; juice of ½ lemon; 1 large baby cos lettuce or 2 little gems; 2 garlic cloves, finely chopped; 150 ml (5 fl oz) sunflower oil; 150 g (5½ oz) capers; 2–3 drops white wine vinegar; about 20 pitted black olives; 1 small baguette, cut into cubes; 2–3 garlic cloves, finely chopped few sprigs of rosemary, finely chopped; 2–3 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

The capers are important in this dish as they take the place of the classic anchovies. Try those packed in salt rather than immersed in brine, as their flavour is far superior.

Ingredients

2–3 drops white wine vinegar
2 eggs
1 tbsp French mus

Americas
Starter
Vegetarian
Mexico
Gluten-free
Mediterranean
Central America

Method

Preheat the oven to 190°C/375°F/gas mark 5. Bring a small pan of water, with a few drops of white wine vinegar, to the boil and carefully crack the eggs into the water. Poach gently for 1 minute only and then drain through a sieve.
When well drained, tran