Caesar salad is undoubtedly one of the wonders of the world. It needs all of the component parts – crisp lettuce, bacon, anchovies, croutons and, most important of all, litres of thick dressing.
You can never have enough dressing in my book – to the point where sometimes I add a salad to the dressing.
So you can imagine I’m a bit fussy when it comes to the dressing. Shop-bought often doesn’t cut it, and please don’t go anywhere near low fat versions. Here is my version, with a short cut as I am using a base mayonnaise out of a jar, for a level of convenience.
- 100g mayonnaise
- 1 garlic clove, grated
- 1 anchovy (in oil, smushed to a paste)
- juice 1/2 lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 25g grated Parmesan
- salt & ground black pepper
Combine everything in a small bowl with a good stir. Taste and tweak to your liking.
- Romain lettuce
- Bacon, cooked and sliced
- a block of Parmesan
Slice the lettuce into strips, then toss in half of the dressing. Crumble the bacon and crutons over the lettuce, then drape over the anchovies and shavings of parmesan. Serve with the remaining dressing on the side.
Feel free to throw some chicken or charred prawns on top if you want, but that dressing … oh man, it’s good.
And if you want to make your own mayonnaise then that’s going be even better.