Salad dressings are said to be best after they have stood (in the fridge) over night and this is true, too, for dressings for Caesar's Salad but we usually prepare it the same day. We usually make extra and refrigerate the balance. This way there is always some ready for a quick salad snack. We would suggest you try a single serving (enough for one meal) first and find out what you really like. What ever you do, do not put the dressing on the salad in advance of serving. Serve the dressing on the side or drizzle it over the salad just before presenting it.

Tech. tip: Please read the instructions CAREFULLY before commencing preparation.

Caesar Salad

* One head - Romain lettuce - wash this well in advance giving it ample time to dry properly!
* 1 Tbs grated parmesan cheese
* Croutons to taste
* Anchovies - not too much - they're very salty! (Some people choose not to add them at all)
* Juice of 1/2 lemon (approx 2 tbs)
* 1 small clove of Garlic - crushed
* 1/4 Tsp - Sugar
* 1/4 Tsp - Salt
* 1 Tbs - Capers
* 1/2 C - Mayonnaise
* 1 egg - Use only good quality, fresh eggs. Eggs, partially cooked (as these are) must be fresh and properly stored!

Blend all ingredients (EXCEPT THE EGG, CHEESE & ANCHOVIE) well with a fork or wire whip until smooth. Do not try to crush the capers - they should be whole in the salad dressing.

Put the egg into boiling water for 1 to 1 1/2 minute.

Spoon the egg into the mixture and beat with a fork or wire whip until smooth.

With the lettuce (well dried and torn by hand) in the bowl, sprinkle grated parmesan over the lettuce and mix it lightly. Mix in the croutons and anchovie pieces. Just before serving, mix the sauce into the salad and serve.

Note: Some will sprinkle bacon bits over the salad - we don't.

Check out our other Salad Dressing Recipes - Click Here for Salad Dressings.

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