Caesar dressing:
2 egg yolks
2 teaspoons Dijon mustard
1 large garlic clove, chopped
4 anchovies, chopped
1 tablespoon red wine vinegar
¾ cup olive oil
Step 1
Make Caesar dressing: Place egg yolks, mustard, garlic, anchovy and vinegar in a food processor and process until smooth. With the motor running, slowly add oil until dressing thickens. Season with salt and pepper. Cover and refrigerate until ready to serve.
Step 2
Preheat oven to 200°C. Arrange bread on a large, flat baking tray. Spray with oil and season with salt and pepper. Toss bread pieces gently to coat, spraying with more oil if necessary. Bake for 8 to 10 minutes or until light golden. Set aside to cool completely.
Step 3
Meanwhile, heat a non-stick frying pan over medium heat. Add bacon. Cook, stirring, for 3 to 4 minutes or until bacon is crisp and golden. Drain on paper towel.
Step 4
Tear lettuce leaves into 3 cm pieces and place in a large bowl. Add bacon and croutons. Pour dressing over salad. Season with salt and pepper. Toss gently to combine. Top with parmesan. Serve.
Foto: Leanne Thurston Coetzer
