Name: Caesar Salad
Yield: Serves 4
Ingredients: 4 thick slices wholemeal bread; Olive oil; 12 marinated or 8 tinned anchovy fillets; 50 g (2 oz) Parmesan flakes; 6 little gem or 2 cos lettuces; 25 g (1 oz) Parmesan, grated; 15 g (½ oz) anchovy fillets, drained and chopped; 2 teaspoons capers; A dash of Tabasco sauce; Juice of ½ lemon; 2 teaspoons Worcestershire sauce; ½ teaspoon Dijon mustard; 1 egg, boiled for 1½ minutes only; 150–300 ml (5–10 fl oz) extra-virgin olive oil; ½ garlic clove, crushed; 2 tablespoons finely grated Parmesan; Freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

This salad was a great invention. Caesar Cardini, from Caesar’s Palace in Los Angeles, found himself with some unexpected dinner guests and quickly came up with this dish. I’m not sure if this is the absolute original. I think plenty has been added and taken away, but it always stays similar and very tasty.

You’ll notice that the egg should only be boiled for 1½ minutes. This helps the binding of the dressing without the whites being totally raw. If you are still worried about this,