Caesar’s Salad

Ingredients                    

• 2 thick bread slices, cut into 1 inch cubes
• 1 tablespoon oil
• ½ bunch iceberg lettuce leaves, torn
• ½ bunch lollorosso lettuce leaves, torn
• 5-6 basil leaves, torn
• 2 cloves garlic, peeled and crushed        
• 100 grams Parmesan cheese, grated
  For the dressing
• 2 eggs
• 1 teaspoon French mustard paste
• 1 teaspoon Worcestershire sauce
• 2 tablespoons extra virgin olive oil
• Salt to taste
• ¼ teaspoon crushed black peppercorns 

Method 

1. Heat oil in a pan and add garlic.  Add the bread cubes and sauté till bread pieces are a little crisp and browned at the edges. Remove and keep aside.
2. Heat sufficient water in a pan, bring it to boil, add eggs and boil them for two to three minutes only. 
3. Keep the lettuce leaves in a big bowl. Add the basil leaves, bread pieces and garlic and toss lightly. Make cheese shavings using a peeler and add to the bowl or else grate the cheese and ad.
4. Break the lightly boiled eggs into another bowl and whisk well.  Add mustard paste, Worcestershire sauce, olive oil, salt and freshly crushed peppercorns and whisk till well blended.
5. Add dressing to the salad and toss lightly. Serve immediately.

Nutrition Info