1 clove crushed garlic
½ cup (plus 1 tablespoon extra) olive oil
3 thick slices bread
4 bacon rashers
3 hardboiled eggs
1 cos lettuce
60g (plus 1/3 cup extra) parmesan cheese
1 teaspoon Worcestershire Sauce
2 teaspoons minced garlic
Juice of 1 lemon
1/4 cup whole egg mayonnaise
Directions to Cook:
Preheat oven to 180°C. Mix crushed garlic clove and 1 tablespoon olive oil and set aside for 10 minutes to steep. Remove crusts from bread. Brush the bread with oil and cut into 1-2cm cubes. Place in single layer on baking tray and bake for 10-12 minutes until golden and crisp. Remove from oven and set aside to cool.
In a food processor, process minced garlic, lemon juice (approximately 2 tablespoons), Worcestershire sauce, mayonnaise and 1/3 cup finely grated parmesan cheese. With motor still running, add ½ cup olive oil in a slow but steady stream (allowing mixture to emulsify) and blend until thick and creamy. Refrigerate until serving.
Finely dice bacon and fry until crisp. Drain on paper towel.
Wash and spin lettuce leaves and use large outer lettuce leaves to line serving bowl. Tear remainder of lettuce into bite sized pieces.
In a separate bowl, toss torn lettuce pieces, bacon, croutons, shaved parmesan (60g) and chopped boiled eggs together and place into the serving bowl.
Drizzle with dressing and serve immediately.
* For Chicken Caesar Salad, add 250g chicken breast fillet, cooked through and sliced diagonally into 1.5cm slices.
* Add 125g tin tuna, drained.
TIP: Shave parmesan straight from the block with a potato peeler.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.