Caesar Salad
A salad fit for a king!
Servings: 6
Ingredients
Garlic Confit Mayo
- 20 garlic confit cloves
- ½ cup olive oil or garlic confit olive oil
- ½ cup grapeseed oil
- 1 egg
- 2 anchovy fillets
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- pinch of flaky salt
Caeser Salad
- 6 slices white stale bread torn into pieces
- 1 tablespoon olive oil
- flaky sea salt
- 4 eggs
- 2 tbsp garlic confit mayo dressing
- 1 head of cos lettuce with leaves removed from core
- 30 g parmesan shaved or grated
- 4 anchovy fillets (optional)
Instructions
Garlic confit mayo dressing
- Place all ingredients into a tall jar that is wide enough to fit an immersion blender. Using an immersion blender, blend all ingredients together being careful to not move the blender up and down. Once the ingredients begin to emulsify, move the blender up and down while slowly incorporating all of the oil. Continue until you have a thick consistency.
Caesar Salad
- Preheat oven to 200 degrees Celsius.
- Tear the bread a part with your hands and place onto a prelined baking tray. Drizzle with the olive oil and season with a pinch of flakey sea salt. Bake for 15 minutes, tossing halfway through, or until golden and crunchy. Set to the side.
- Bring a pot of water to the boil. Reduce the heat to medium or until the water is at a slow simmer. Carefully lower the eggs into the water and cook for 12 minutes.
- Prepare an ice bath. When the eggs are cooked lower them into the ice bath and leave to sit for 5 minutes. Once cool, peel the eggs by tapping the shell onto a flat surface and getting your finger under the membrane. Peel the shell off and then quarter the eggs.
- Place the garlic confit mayo dressing into a large bowl. Mix it through so the bottom and sides of the bowl and covered in the dressing. Place the cos lettuce into the bowl and use your hands to mix through the dressing. Repeat with the croutons.
- Place the lettuce leaves onto a platter followed by the croutons, egg, parmesan and lastly anchovy fillets if using. Finish off with a sprinkling of black pepper.
