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Caesar Salad

A classic salad that combines, salty, sweet, crunchy and creamy - put it simply, it's dreamy!

Caesar Salad

Serves 6

1 baguette, thinly sliced

1 tbsp olive oil

12 slices pancetta

4 baby cos lettuces, washed

50g anchovy fillets

50g parmesan, shaved 

Anchovy Dressing

2 anchovy fillets, finely chopped

1 garlic clove, crushed

2 tsp Dijon mustard

1 tbsp lemon juice

1 tbsp parmesan, finely grated

½ cup light olive oil

 

To make the anchovy dressing, place anchovies, garlic and mustard in a large mortar and pound with a pestle until smooth.

Add lemon juice, parmesan and olive oil and whisk until well combined. Season with salt and freshly ground pepper.

Heat a chargrill pan on medium-high. Lightly brush baguette slices with oil.

Cook on the grill for 1 minute each side or until lightly charred. Add pancetta to the chargrill and cook for 2 minutes or until crisp.

Cut lettuces into wedges. Place in a serving bowl with pancetta, baguette slices and anchovies.

Drizzle with dressing. Top with parmesan shavings and serve immediately.

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