Caesar Salad is one of the truly classic salads. It was first created in 1925 by the Italian chef, Caesar Cardini for his restaurant in Tijuana, Mexico. The version presented here is a slightly quicker and more cut-down version than the original
This is a truly great salad for a barbecue and it goes well with all kinds of meat dishes, but is equally at home served by itself as a starter.
For the Salad:
2 thick slices of white bread
2 tbsp sunflower oil
2 rashers streaky bacon
1 garlic clove
1 large cos (romaine) lettuce
50g (2 oz) Parmesan cheese, shaved with a potato peeler
For the Dressing:
1 small egg
juice of 1 lemon
6 tbsp olive oil
salt and ground white pepper, to taste
Begin by making the bread croûtons. Remove the crusts from the bread (discard these). Cut the bread into small cubes, heat the oil in a frying pan and fry the bread until golden brown all over. Remove with a slotted spoon and drain on kitchen paper.
Remove the rind from the bacon then chop the bacon and fry until crisp. Drain on kitchen paper.
Cut the garlic clove in half and rub all around the inside of the serving bowl. Wash the lettuce, tear into bite-sized pieces and place in the serving dish.
For the dressing, whisk the egg in a small bowl. Gradually whisk in the lemon juice and the oil. Season with salt and white pepper.
Pour he salad dressing over the lettuce and toss to coat. Serve the salad sprinkled with the bread croûtons, bacon and the Parmesan shavings.