Sunday Caesar salad

I love Caesar salad, and frequently order it when eating out. I'm still nervous when it comes to mixing the dressing myself though, but I'm determined to get the hang of it. I made this one - based on a recipe from Cindy Pawlcyn's Fog City Diner - in my blender, and it was really thick and creamy. I tried it in a food processor as well, but the blender was definitely better. (Albeit a lot harder to clean.)

Caesar salad often has chicken. I wanted something different - bacon is a no-brainer, it goes so well with the strong flavors, and avocado provides a nice creaminess. I rarely do wine recommendations on this blog, but I like Les Fumées Blanches with this, a sauvignon blanc from the Languedoc region.

Sunday Caesar salad
(printable recipe)
Serves 4

2 heads of romaine lettuce
140 g bacon
2 avocado
2-3 slices of bread
olive oil
flaky sea salt
200 ml grated parmesan

Dressing:
6 anchovies
1 egg
100 ml grated parmesan
1 tbsp dijon mustard
3 tbsp red wine vinegar
1 tsp worcestershire sauce
2 garlic cloves
200 ml olive oil



Mix the dressing in a blender or food processor. Start by mixing the anchovies, egg, parmesan, mustard, vinegar, worcestershire sauce and garlic. Slowly, with the motor running - drop by drop - add the oil until you have a nice, thick dressing.

Make the croutons - rip, or cut, the bread into dice. Toss with a little bit of olive oil and flaky sea salt, place in a roasting pan and toast for about 8-10 minutes in a 200°C oven. Leave to cool.

Fry the bacon until crispy. Dice the avocado.

Assembly time! Rip the lettuce into large pieces. Mix with bacon, avocado and croutons. Toss gently with the dressing and the parmesan.

Recipe in Swedish:
Söndagsceasarsallad