Caesar Salad



  • 4 – 6 French stick / Bread – 1 day old
  • 1 Large Avocado
  • 1 Cup diced fried bacon
  • 4 Tablespoons shallots, finely chopped
  • 4 Tablespoons finely sliced sun-dried tomatoes
  • 4 Tablespoons freshly grated Parmesan cheese
  • Olive Oil
  • Small Cos lettuce leaves


  • 1 Egg
  • 1 Teaspoon Dijon mustard
  • 1 Clove garlic, chopped
  • 3 Anchovies, drained
  • 3 Tablespoons lemon juice or cider vinegar
  • 70 ml Light virgin olive oil
  • 70 ml Sunflower or mild vegetable oil

Make the dressing

  • Put the egg in a pan of cold water, bring to the boil and cook for 1 minute.
  • Cool under running water for 1 minute.
  • Shell the egg and put the white and yolk in a blender.
  • Add the mustard, garlic, anchovies and lemon juice/vinegar and blend until smooth.
  • Gradually add the oils, with the blender running, until mixture thickens like mayonnaise.


  • Slice the bread and brush each slice with oil on both sides.
  • Cut into small cubes and place on a baking tray.
  • Bake at 180C for 10 – 15 minutes, or until bread is hard. (Croutons can be stored in an airtight container for up to a week if necessary, so you
    could prepare a whole loaf of French bread at one time).
  • Use the lettuce leaves to line a large serving bowl or small individual bowls.
  • Put the avocado, bacon, shallots, tomatoes and cheese in a mixing bowl.
  • Add Caesar Dressing, toss well and then spoon over the lettuce.
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