Preparation time 25 minutes, cooking time 5 minutes.

1. Discard crust: cut bread into 1 cm cubes. Heat the oil in large pan, cook bread, stirring until brown and crispy. Drain croutons on absorbent paper.

2. Using vegetable peeler, shave cheese into long thin pieces.

3. Combuime torn lettuce leaves with half of the croutons, half the anchovies and halve the cheese in large bowl, add half of the dressing, mix well. Sprinkle remaining croutons, ancovies and cheese over salad, drizzle with remaining dressing.

 

For dressing: blend or process egg, garlic, juice, mustard and anchovies until smooth, with motor operating, add oil in thin stream, process until dressing thickens.

 

Serves 4, per serve 65.1 fat 3335kj

 

Serving suggestion: Caesar salad can be served as a light meal on its own, or as you see in many restaurants, with pieces of grilled chicken brest tossed in with the dressing.

Tip: the Caesar dressing can be made a day ahead. Cover and refrigerate until needed