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An Authentic Caesar Salad

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Ingredients

2 small Cos lettuces, separated
8 canned anchovies in olive oil, well drained
Chunk of Parmesan cheese

For the Caesar dressing

2 eggs
Juice of 1 lemon
1 garlic clove, bashed
4 heaped tbsp freshly grated Parmesan cheese
tsp English mustard
250ml olive oil
Tabasco sauce, to taste
Worcestershire sauce, to taste

Details

Serves: 4


Method

Bring a small pan of water to the boil, lower in the eggs and boil them for 1 minute precisely. Remove them from the water and set them aside for 2 minutes precisely. Cut the tops off of the eggs and scoop out all of the contents into a liquidizer or food processor. Add the lemon juice, garlic, Parmesan and mustard. Run the liquidizer to blend it all together and then add the olive oil slowly, as you would making mayonnaise. As mentioned elsewhere in the book, have a kettleful of hot water to hand should you need to thin the dressing down a little. Finally season with Tabasco and Worcestershire sauces. Separate the lettuce leaves and put into a large salad bowl, dot with the anchovies, pour over the dressing and toss well to coat. Shave over lots more Parmesan to serve.

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