Mama Collinsons Famous Caesar Salad
With Homemade Croutons
Being the bread guy I have added my home made croutons to this recipe made with leftover bread. Simply cut or tear into cubes. Toss with olive oil and a little salt and bake in oven at 180°C (350°F) until golden.
Ingredients:
2 cloves garlic
2 anchovy filets or 1 tsp anchovy paste
2 egg yolks
1/2 cup plus 1 tbsp of olive oil
3 tbsp dijon mustard
juice of 1/4 lemon
3 dashes worchestershire sauce
3 dashes tabasco
1/4 cup plus 2 tbsp freshly grated parmesan
1 head romaine ripped into large bite size pieces
5 strips of bacon fried crisp and crushed
croutons
Dash salt
dash pepper
Preparation:
Crush garlic into mixing bowl and add anchovy paste or finely chopped filets. Mix garlic and anchovy with 1 tbsp of olive oil. Add 2 egg yolks and combine. Add mustard and combine. Swirl in lemon juice and combine. Add 1/2 cup of olive oil slowly, mixing it with the rest of the sauce as you pour. Combine thoroughly and add worchestershire and tabasco and 2 tbsp of parmesan. Combine with a dash of salt and pepper. Just before serving toss dressing with romaine and remaining parmesan, bacon and croutons
Servings:
2 to 4
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Michael Clark
Michael is a banker with a love for bread. His desire was kindled by morning visits to a local bakery while holidaying in France. He was struck by the passion of the bakers and the simplicity of hand made bread— 4 ingredients; flour, salt, water and yeast. He soon found himself experimenting in his own kitchen, before recruiting a master baker to show him the ropes. Wanting a taste of the real thing, he traded his holidays for midnight shifts in one of Canada's leading artisan bread bakeries. To quote Michael, “there is nothing more satisfying then the solitude of waking up early, hand kneading the dough, smelling the aromas coming from the oven and then slathering a hot piece of bread with some delicious butter”. An avid traveler, he seeks out crusty loaves and the people who make them around world. When not working in The City, Michael can be found in his London kitchen or his local pub