A Classic Caesar Salad

11 ingredients
4 steps

Ingredients

  • 2 large egg yolk
  • 2 tablespoons lemon juice
  • 1 teaspoon mustard powder English
  • 1 teaspoon Tabasco Sauce
  • 2 teaspoons worcestershire sauce
  • 5/8 cup sunflower oil
  • 4 tablespoons extra-virgin olive oil
  • 5 1/4 ounces crusty bread thickly sliced
  • 3 tablespoons sunflower oil
  • 1 head romaine lettuce trimmed and washed
  • 4 tablespoons grated Parmesan cheese freshly

Directions

  1. 1
    First make the croutons: Preheat the oven Fan 160oC/180oC/Gas Mark 4. Place a small roasting tray in the oven to heat up. Cut the bread, crusts and all, into chunky crouton shapes. Add the oil to the hot oven tray, then add the bread and quickly stir to coat in hot oil. Return the tray to the oven and bake for 10 mins or until crisp and golden. Cool.
  2. 2
    To make the dressing: Place the egg yolk, lemon, mustard and two sauces in a medium bowl. Add plenty of salt and freshly ground black pepper and use a whisk to beat together.
  3. 3
    When nicely combined, gradually add the two oils, whisking between additions until a creamy, thick dressing forms. Check the seasoning and adjust to your taste.
  4. 4
    Break the lettuce into leaves, then thickly slice these. Place in a bowl, add the croutons, half the cheese and half the dressing then mix well to coat the leaves. Drizzle over the reaming dressing and scatter over the cheese. Serve straight away.

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