Caesar Salad

Name: Caesar Salad
Ingredients: 16 anchovy fillets; 2 firm, crisp Cos or Romaine lettuces, washed and dried; 4 garlic cloves, peeled and crushed; juice of 1 lemon; 5 slices thick white bread, crust removed and cut into 1-cm cubes; 4 garlic cloves, peeled and halved; salt and freshly ground black pepper; 50 g Parmesan cheese, grated; 1 iceberg lettuce, washed and dried; 300 ml of good mayonnaise; 50 ml olive oil, mixed with 50 ml vegetable oil

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Ingredients

300 ml of good mayonnaise
juice of 1 lemon
4 <

Fish course
Pescatarian
Brunch

Method

Put the mayonnaise, lemon juice, crushed garlic and eight anchovy fillets in the blender, process until smooth and pour the mixture into a bowl.

Chop the remaining anchovy fillets and fold them into the sauce.

If it is too thick to pour easily thin it with a little water.

Gently heat the oil slowly with the halved garlic cloves.

Fry the bread cubes until they are