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A dish with Caesar salad

Caesar Salad With Homemade Croutons

Paola Bacchia's recipe for a Caesar salad with homemade dressing and garlic croutons.
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Course Appetizer, Salad, Side Dish
Cuisine American, Australian, Italian
Servings 4

Ingredients
  

Salad

  • 3 cloves garlic unpeeled
  • 2-3 slices white bread
  • 1¾ oz (50 g) thin pancetta slices cut into strips
  • 1 romaine lettuce leaves separated
  • 1 oz (30 g) Parmesan shaved

Dressing

  • 2 egg yolks
  • 1 tsp white wine vinegar plus a little extra if needed
  • ½ cup mild olive oil or grapeseed oil
  • 4 anchovy fillets finely chopped
  • a few drops Tabasco

Instructions
 

Salad

  • Preheat the oven to 350°F (180°C) fan-forced. Place two of the garlic cloves on a baking tray and roast for 20 minutes, or until the garlic is soft.
  • Turn the oven down to 210°F (100°C). Cut the third garlic clove in half and rub the cut sides over the bread slices. Cut the bread into cubes, place on the baking tray and bake for 5 to 10 minutes, until the bread croutons start to dry out and take on a bit of colour. Set aside.
  • Place the pancetta on a sheet of foil under an oven grill (broiler) preheated to medium–high, and grill until the pancetta starts releasing its fat and turns a deep pink. Keep an eye on it, so the edges don’t burn – it should take no more than 5 minutes if the slices are thin. The pancetta will be a bit soft when hot, but will crisp up as it cools. Set aside.
  • Wash and spin-dry the lettuce leaves, discarding any damaged ones. Chop or tear the leaves into large pieces and place in a mixing bowl.

Dressing

  • Place the egg yolks and vinegar in a tall narrow container. Using an immersion blender or electric whisk, beat at low speed, then increase the speed to high and drizzle in the olive oil in a thin steady stream. The dressing should thicken as you add more oil. Squeeze the roasted garlic cloves into the mayonnaise, add the anchovy fillets and give it a light whisk until well incorporated. The dressing should be quite thick. Add salt, if needed, then thin the dressing with a little extra vinegar so that the dressing is pourable and tastes balanced. Add Tabasco, to taste.
  • Pour half the dressing over the lettuce. Toss until the leaves are well coated. Transfer to a serving bowl, then scatter with the croutons, parmesan and crispy pancetta. Drizzle the remaining dressing over the top and serve immediately.