Caesar Salad

Caesar Salad

1. Remove any shabby outer leaves from the lettuce and any leathery leaf tips. Cut the lettuce crossways into 3–4 cm wide strips.
2. Remove the rind from the bacon and cut it into thin strips, then fry it in a large non-stick pan over high heat until it begins to crisp up. Remove with a slotted spatula, and drain it on paper towels.
3. Reduce the heat to medium-low and add the bread cubes. Drizzle them with olive oil and toss them around the pan until they are coated in the combined oil and bacon fat, then season lightly with salt. Cook, tossing occasionally, until the bread is brown and crisp. Remove and drain on paper towels.
4. Just before serving, toss almost all of the dressing with the red onions and the lettuce. Toss through the remaining dressing if you find you need it (this will depend on the size of your lettuce). Arrange the lettuce and onion on a large flat platter and then top with the egg, bacon, croutons, and parmesan. Serve straight away.

Caesar Salad Dressing

1. To make the dressing, combine the vinegar, garlic, mustard, anchovies, Worcestershire sauce and egg yolk in a large mixing bowl. Using electric beaters, beat until well combined.
2. Add the olive oil a few drops at a time, beating constantly, until the dressing starts to thicken. The oil can then be added in a stream. When the dressing is thick and smooth, add lemon juice, salt and white pepper to taste, and mix well.