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Caesar Salad


  • 1 large free-range egg

  • 1 large garlic clove, peeled and crushed

  • 1 tbsp limejuice

  • 2 tsp Worcestershire sauce

  • 4-5 anchovy fillets, chopped

  • 3 tbsp olive oil, plus a little extra for frying

  • freshly ground black pepper

  • 25g/1oz parmesan cheese, coarsely grated

  • 1 cos lettuce, washed and torn into pieces

  • 2 thick slices of white bread, crusts removed, cubed


  • 1.

    Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process.

  • 2.

    Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste.

  • 3.

    Fry the bread cubes in a little olive oil until crispy, then drain on kitchen paper. Place the cos lettuce in a bowl.

  • 4.

    To serve, pour the dressing over the leaves and add the croutons and parmesan. Toss well and serve at once.

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