Caesar Salad

40 min5–6 as a side (2–3 as a meal with chicken)

A classic creamy Caesar salad with homemade anchovy dressing, crispy garlic croutons, bacon, and romaine lettuce.

prepPreheat oven to 180°C / 350°F
240 ml mayonnaise	Whizz dressing ingredients until smooth	Taste, adjust seasoning & consistency with milk	Set dressing aside 20 min+ to develop flavour		Toss lettuce with 1/2 dressing, taste & adjust	Transfer to bowl, top with chicken & eggs if using	Scatter bacon, croutons, parmesan & serve
1/2 tsp garlic, finely minced
2 anchovy fillets or 3/4 tsp anchovy paste
30 ml fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
50 g freshly grated parmesan cheese
3–4 tbsp / 45–60 ml milk (to adjust consistency)
1/4 tsp salt
1/4 tsp black pepper
2–3 slices white bread, 1.5 cm thick	Toast bread 1 min until surface dried	Rub bread with cut garlic	Remove crust, cut into cubes, drizzle with oil & salt	Bake croutons 180°C / 350°F, 7–15 min until golden
1 garlic clove, cut in half
15 ml olive oil
1/4 tsp salt
150 g streaky bacon, cooked and chopped	Cook bacon in cold skillet over medium-high until golden
300 g cos / romaine lettuce, chopped, washed & dried
Freshly grated parmesan, for garnish
2–4 eggs (optional), cooked to your taste, peeled and halved	Boil eggs 3–6 min, chill in cold water 5 min (optional)
500 g chicken breast fillets, 2 pieces (optional)	Season chicken, cook in bacon fat 5 min per side (optional)	Rest chicken 5 min, slice (optional)
1/2 tsp salt (optional, for chicken)
1/2 tsp black pepper (optional, for chicken)
15 ml olive oil (optional, for chicken)

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