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.
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
1 head Cos lettuce, cleaned and dried (roughly torn)
1/3 cup Shaved parmesan
1 cup Caesar salad dressing (recipe below)
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
Bowl – mixing
Glass Bowls (ingredients)
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.
- Whisk the egg yolk, incorporating the oil slowly until it starts to thicken and become firm.
Slowly add vinegar, Worcestershire sauce, garlic and mustard.
Add the lemon juice until you have a thick, but runny consistency.
Chop the anchovies and add to the dressing.
Season to taste with salt and pepper.
Refrigerate until ready to use.