Caesar Salad

Name: Caesar Salad
Ingredients: Day old bread, cut into cubes; Thinly sliced pancetta; 3 anchovy fillets or anchovy paste; 1 tsp capers (rinsed); 1 or 2 cloves of garlic, finely chopped or grated; 1 big pinch of salt; 1 egg yolk; 1 tsp Dijon mustard; 1 tsp red wine vinegar; 1 tsp Worcestershire sauce; Juice of 1/3 lemon; Pepper; 1/4 cup olive oil; About 1/3 cup canola oil or grapeseed oil (I stop adding when it tastes right); Freshly grated parmesan

15 ingredients

6 steps

Ingredients

Day old bread, cut into cubes
Thinly sliced pancetta
3 anchovy fillets or anchovy paste
1 tsp capers (rinsed)
1 or 2 cloves of garlic, finely chopped or grated
1 big pinch of salt
1 egg yolk
1 tsp Dijon mustard
1 tsp red wine vinegar
1 tsp Worcestershire sauce
Juice of 1/3 lemon
Pepper
1/4 cup olive oil
About 1/3 cup canola oil or grapeseed oil (I stop adding when it tastes right)
Freshly grated parmesan

Directions

1

1. Preheat the oven to 350 F.
2

2. On a baking sheet, toss the bread cubes with olive oil, salt and pepper. Cover with the pancetta and cook until the bread is golden and the pancetta is crisp, about 30 minutes, mixing the ingredients once or twice. Let cool to room temperature.
3

3. In the salad bowl, mash together the anchovies, capers, garlic and salt with a fork until you get a relatively smooth paste. (The salt serves as an abrasive).
4

4. Add the egg yolk, mustard, vinegar, lemon juice and pepper and combine well.
5

5. Whisking constantly, add the olive oil in a small drizzle then the canola or grapeseed oil to form a mayonnaise. Stop adding oil when the sauce is still a bit tangy. Adjust for salt and pepper.
6

6. Toss in the lettuce leaves and mix well. Sprinkle with a generous grating of parmesan cheese. Top with the homemade croutons and pancetta.