Caesar Salad

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: 5 minutes

Ingredients

6tbsp 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 :

4tbsp 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

First make the croutons: heat the 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.
Tear the lettuce into large pieces and add to the bowl. Drain the anchovies reserving 2 tbsp of the oil for the dressing. Dice the anchovies and add to the lettuce with the Parmesan cheese.
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.
Add the dressing to the salad bowl and toss until well coated. Serve immediately.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.