Caesar salad

Method

1. For the dressing: place the lime juice, parmesan, egg yolks, mustard, vinegar, garlic, anchovy and salt in a blender with a little of the oil and process until smooth.

2. Through the opening in the blender, add almost all the remaining oil in a slow steady trickle while the blender is still running. The dressing will thicken. Taste and add more salt if required.

3. To make the croutons: heat the oil and when hot add the bread cubes and fry until crisp and golden. Drain on kitchen paper.

4. To serve: toss the lettuce leaves in the dressing and the remaining olive oil.

5. Add the croutons and parmesan shavings and serve straight away.

Cook's Notes:
This may not instantly seem Mexican, but Caesar salad was invented in Caesar's Hotel in Tijuana, Mexico. The dressing should be used at room temperature and can be used on prawns instead of cocktail sauce, or on potato salad. Caesar salad is really wonderful in soft flour tortillas with fajita chicken strips. If like Gino you are planning an al fresco picnic you can make the sauce and the croutons and then take the other ingredients with you and quickly assemble it just before you eat.

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Ingredients

For the dressing

1/2 lime, juice only
50g Parmesan, grated
2 egg yolks
1/2 tsp Dijon mustard
1 tbsp wine vinegar
3 garlic cloves, coarsely chopped
1 tsp anchovy essence, (or 5-6 fresh anchovy fillets, chopped)
1/2 tsp Salt
400ml Olive oil

For the croutons

3 tbsp oil
4 thick slices white bread, cut into cubes

To serve

romaine or Cos lettuce leaves
50g parmesan shavings, to garnish

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