Publications
- 60g - butter
- 30ml - olive oil
- 3 - cloves of garlic, finely chopped
- 1 - sourdough bread, thinly sliced – or cut into bite-size chunks
- 30ml - Italian parsley, chopped
- 90ml - Parmesan cheese, grated
- 2 - small or 1 large head cos lettuce, leaves separated
- - extra Parmesan shavings
- - SALAD DRESSING
- 1 - egg, room temperature
- 6 - good quality anchovy fillets in oil, finely chopped
- 5ml - bottled capers in salt, rinsed, chopped
- 15ml - lemon juice (or to taste)
- 10ml - Dijon mustard
- 100ml - quality olive oil
Legend has it that one evening Caesar was running low on stock and had to come up with a salad – for extra flair he even prepared it at the table. Another story claims that Caesar’s brother Alexander made the salad for his pilot friends after a night out, so it was originally called ‘aviator’s salad’. Just as there are many versions of its origin, there are also many variations on the salad itself.
1 Preheat the oven to 200°C. Melt the butter and olive oil, and add the garlic. Stir the bread through this mixture with the parsley, season with salt and pepper, and arrange on a baking sheet. Bake until golden brown and crispy (about 8-10 minutes). Sprinkle with the grated Parmesan cheese as soon as it comes out of the oven.
2 Prepare the salad dressing Place the egg in a small saucepan of cold water. Bring to the boil and boil for about 3 minutes. Lift the egg from the boiling water and immediately immerse it in cold water. Peel the egg once it has cooled down, chop it up finely and mix with the anchovies, capers, lemon juice and mustard. Season to taste.
3 Gradually add the olive oil to the dressing while constantly beating; the dressing will thicken. To serve Arrange the lettuce, roasted bread and Parmesan shavings on a serving platter and drizzle the dressing over. Serve immediately.
