Caesar Salad

Making a Caesar salad has never been easier, or tasted this good.
Michelle Grogan

Ditch the bottle and make your dressing from scratch. This Caesar salad is a cinch to make. Prefer to watch how easy it is to assemble this crowd pleaser. Visit that’s life! Facebook.





Preheat oven to 180C (160C fan forced). Line a large baking tray. Chop bacon and baguette into large cubes. Place into a bowl.

Cut bread and bacon into large pieces.

Add olive oil and sea salt and pepper to taste. Toss well to combine. Arrange bread cubes and bacon in a single layer on the prepared baking tray. Bake for 12 min or until golden and crisp. Remove and let cool.

Spread into a single layer, so ingredients cook evenly.

Bring a saucepan of water to the boil then reduce to a rapid simmer. Gently lower the eggs into the water one at a time. Cook the eggs for 5 min 30 sec. Remove eggs with a slotted spoon and place immediately into an iced water bath. Allow to stand for 10 min or longer until chilled. Peel shells from eggs and set aside.

Cook eggs, cool and shell as soon as they are cool enough to handle.

TO MAKE THE DRESSING Place egg, lemon juice, grated parmesan, garlic, anchovy fillets, mustard, pepper and both the oils into a large glass jar or jug. Insert a stick blender into the jug to the bottom then turn on. Blend, pulling up as you go, until the dressing has emulsified. Set aside.

Use a stick blender and tall jug for fast results.

Layer lettuce leaves, bacon, croutons and parmesan into bowls. Drizzle over the Caesar dressing and top with a split soft boiled egg. Garnish with cracked black pepper. Serve.

Assemble into a large bowl or platter.

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