Simple Caesar Salad
This classic salad is easy to make, with a creamy vinaigrette that uses everyday pantry staples. Garnish with watercress and serve in a Le Creuset Pasta/Salad Bowl.
Loading...
INGREDIENTS
- 4 eggs
- 150 g bacon
- 4 slices of wheat bread
- 1 tsp sea salt
- 1 tsp thyme
- 1 Tbsp olive oil
- 1 bag mixed lettuce
- 1 bunch of watercress
Vinaigrette:
- 1 Tbsp Dijon mustard
- 2 Tbsp white wine vinegar
- 3 Tbsp mayonnaise
- 6 Tbsp olive oil
- 1 tsp anchovy paste or 1– 2 anchovies minced
- ½ clove garlic crushed into a past
METHOD
Boil the eggs until they are hard boiled. Peel the eggs and cut them into quarters.
Fry bacon until crisp.
Preheat the oven to 200°C.
To make croutons cut bread into cubes and place in a bowl.
Sprinkle salt and thyme over the bread and add some olive oil, ensuring the bread is equally covered in oil and spices.
Put some baking paper on a baking sheet and evenly place the croutons.
Toast croutons for 8 –10 minutes until crunchy.
For the vinaigrette, stir mustard, white wine vinegar, mayonnaise, garlic and anchovies together.
Whisk the oil in little by little until the vinaigrette is creamy. If it is too thick then add a little water. Set aside.
Rinse the lettuce and place in a Le Creuset Salad Bowl.
Spread egg,bacon and croutons over the salad.
Garnish with watercress and vinaigrette
