You can't go wrong with Mark Olive's easy to make classic Ceasar Salad. Watch Mark Olive and Derek Nannup cook On Country Kitchen every week and On Demand.

Serves
4

Preparation

10min

Cooking

10min
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Ingredients

30ml               Olive oil 

30ml               White vinegar

2                     Cooked chicken breast fillets, (sliced into 1cm strips)

2                     Rashers rindless bacon or pancetta (julienned)
 

2 slices           Sourdough bread

2                     Eggs
 

1 head            Cos lettuce, cleaned and dried (roughly torn)

1/3 cup          Shaved parmesan

1 cup              Caesar salad dressing (recipe below)

  

Dressing

1                      Egg yolk

1 cup               Olive oil

1 tbs                White wine vinegar

1 sml               Garlic clove (crushed)

1 tbs                Dijon mustard

1 tbs                Worcestershire sauce

1 tbs                Lemon juice (A good Spritz)

6                      Anchovy fillets (finely chopped)

pinch               Salt and pepper, to taste

 

Equipment

Bowl – mixing

Glass Bowls (ingredients)

Chopping Board

Whisk

Serving Tray/Bowl/Plate/Platter

Fridge

Frypan

Gas Cooker

Paper Towel

Toaster

Cheese Shaver

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Whisk the egg yolk, incorporating the oil slowly until it starts to thicken and become firm.
  2. Slowly add vinegar, Worcestershire sauce, garlic and mustard.

  3. Add the lemon juice until you have a thick, but runny consistency.

  4. Chop the anchovies and add to the dressing.

  5. Season to taste with salt and pepper.

  6. Refrigerate until ready to use.