Wineshark Cooking Class 19. - Caesar Salad

Ingredients (for 2):

• Garlic cloves - 1/2
• Anchovy fillets - 2
• Egg yolks - 1
• Sherry vinegar - 2 tsp
• Sunflower oil - 3 tbsp plus 1 tsp
• Parmesan cheese finely grated - 20 g
• Romaine lettuce - 1 small head
• Croutons - 30g
• Parmesan cheese finely grated - 20g

Procedures:

1. Cut the bread into 1.5cm squares.

2. Put a deep pan over a medium heat, then add the oil.

3. When the oil is hot, fry in the cubes in batches of 6-8 minutes until golden brown and crisp.

4. Lift the croutons out of the oil with a slotted spoon.

5. Transfer onto kitchen paper, and leave to drain.

6. Put the garlic, anchovies and egg yolks into a tall jug or beaker.

7. Process with a hand-held blender until smooth.

8. Very gradually pour in the sunflower oil while blending to make a smooth, thickened sauce that looks similar to mayonnaise. Blend in the vinegar.

9. Stir in the grated Parmesan.

10. Chop the lettuce into 4cm pieces.

11. Put the lettuce into a large mixing bowl, add the Caesar dressing and toss well to coat the leaves.

12. Pile the salad onto a serving dish.

13. Sprinkle with grated Parmesan.

14. Scatter with croutons and serve.