Recipe Showcase
Caesar Salad
METHOD:
First make the croutons: heat the oil in a large frying pan. Add the bread cubes and fry for 4-5 minutes over a medium heat stirring until the croutons are golden. Place in a large bowl.
Tear the lettuce into large pieces and add to the bowl. Drain the anchovies reserving 2 tbsp of the oil for the dressing. Dice the anchovies and add to the lettuce with the Parmesan cheese.
Place all the dressing ingredients and anchovy oil in a food processor and blend until smooth. Season to taste with salt and freshly ground black pepper.
Add the dressing to the salad bowl and toss until well coated. Serve immediately.
Ingredients
6tbsp Four Island’s Extra Virgin Olive Oil – 100g French bread – cut into cubes – 1 garlic clove halved – 1 sweet romaine lettuce, washed – 50g can anchovy fillets in olive oil – 25g freshly grated Parmesan cheese – 4tbsp Four Islands Extra Virgin Olive Oil – 1 large egg yolk – 1 garlic clove, crushed – Juice 1/2 lemon – 1/2 tsp caster sugar – 1/2 tsp Dijon mustard – 1/2 tsp Worcestershire sauce
