Sides & Salads

Caesar Salad

Serves: 4
Preparation time: 10 mins
Cooking time: 5 mins

Ingredients:

For the salad::

  • 6 tbsp Filippo Berio 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

For the dressing::

  • 4 tbsp Filippo Berio 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

Method:

  1. First make the croutons: start by heating the Filippo Berio Extra Virgin Olive 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.
  2. Tear the lettuce into large pieces and add to the bowl. Drain the anchovies, reserving 2 tbsp of the Filippo Berio Extra Virgin Olive Oil for the dressing. Dice the anchovies and add to the lettuce with the Parmesan cheese.
  1. 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.
  2. Add the dressing to the salad bowl and toss until well coated. Serve immediately.