Caesar Salad

Growing up, I was never the biggest fan of Caesar salads, just because the ones I had tried were dressed in creamy mayo-based dressings, so it was a game changer to learn that a classic Caesar dressing attains its flavour from anchovies, egg yolks and parmesan, keeping the richness without being heavy at all.

Recipe serves 3-4

Ingredients:

For the dressing:

- 6-7 anchovies in olive oil, drained

- 3-4 cloves garlic

- 2 egg yolks

- 3 tbsp lemon juice

- 3/4 tsp mustard

- 4tbsp olive oil

- 1/4 cup grated Parmigiano-Reggiano

- Black pepper

For the salad:

- 2 heads baby gem

- 3 eggs, boiled and sliced into quarters

- 1 cup croutons

- To serve: shaved Parmigiano-Reggiano, black pepper and chilli flakes

Instructions:

- To make the dressing, mince your garlic finely, followed by mincing the anchovies, mashing together slightly. Transfer into a bowl, then add in your two egg yolks, lemon juice and mustard. Whisk together until smooth. Whisk in the olive oil, adding more if needed until a smooth dressing forms. Add in the parmesan and whisk until no lumps remain. Season with a generous amount of black pepper, and more parmesan or lemon juice if necessary.

- Chop the baby gem lettuce, and toss with the dressing using a spatula. Toss with the eggs and croutons, and finished with shaved Parmigiano-Reggiano, a few grinds of black pepper and a sprinkle of chilli flakes if desired.