RECIPE: Simple but sensational caesar salad
CAESAR salad is always a winning meal on hot summer's day or night, and this version is easy, simple and delicious.
1 tablespoon olive oil
150g Ham, cut in to matchsticks rind and excess fat trimmed
1 garlic clove, crushed
3 slices white crusty bread, crusts removed, cut into 1cm cubes
1 cos lettuce, washed, dried, torn
40g shaved parmesan
80ml (1/3 cup) extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 drained anchovy fillets
Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel.
Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Cook for 1 minute.
Drain. Cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl.
Place the egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with salt and pepper.
Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl. Drizzle over the dressing to serve.