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  • Caesar salad

    19 May 2020


    Serves 4




    4 anchovy fillets, drained

    1 small garlic clove

    Sea salt

    2 egg yolks

    2 tbs lemon juice

    ¾ tsp Dijon mustard

    2 tbsp rapeseed oil

    120ml vegetable oil

    3 tbsp Parmesan, finely grated

    Freshly ground black pepper


    120g 1cm cubes country bread, with crusts

    2 tbsp rapeseed oil


    2 romaine hearts, washed, dried and leaves separated

    50g Parmesan, shaved

    60g marinated anchovies, drained


    • To make the dressing; chop together anchovy fillets, garlic, and a pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 tbsp lemon juice, and mustard.  Adding drop by drop to start, gradually whisk in rapeseed oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice to taste.
    • To make the croutons; preheat oven to 190C°. Toss bread with rapeseed oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden for 10–15 minutes.
    • To serve; use your hands to gently toss the lettuce, croutons, anchovies and dressing, then top off with the shaved Parmesan.
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