Caesar Salad

Brown's celebrate their 30th anniversary in 2003, and have shared one of their secrets with us for their signature starter -- Caesar Salad.

Caesar Salad

Serves: 2 People

For the croutons
1 clove garlic, crushed
2 tbsp olive oil
1 tbsp Parmesan cheese
180g/6oz bread, cut into 1cm/half inch squares

For the salad
1 cos lettuce, washed and dried
50g/2oz Parmesan cheese, shaved
8 anchovy fillets

For the dressing
1 egg yoke
2 cloves garlic, crushed
1 tbsp powdered English mustard
1 lemon, juice only
4 anchovies, chopped
salt & pepper
90ml/3fl oz vegetable oil
70ml/2 fl oz olive oil
2 tbsp Parmesan cheese
2 tbsp finely chopped fresh parsley


Preheat the oven to 140C/275F/Gas 1. Mix together the garlic, olive oil and Parmesan cheese in a large bowl. Toss the bread cubes in the mixture to coat, then transfer to a baking sheet in a single layer. Put into the oven for about 20 minutes until crisp, then cool. For the dressing, in a blender put the egg yolk, garlic, mustard powder, lemon juice, anchovies and seasoning. Blend for a few seconds before drizzling in the oils until smooth and thickened. Stir in the Parmesan cheese and parsley and refrigerate until needed. Tear the lettuce into bite-sized pieces just before serving. Mix with the dressing. Divide between serving bowls and top with a cross of anchovy fillets. Garnish with the croutons and the Parmesan cheese shavings.

Top tips from Jez Liddel, a Brown's chef for over 20 years:

It is sometimes better to use tinned anchovies as they have more flavour which in turn take to the mayonnaise and gives the dish a really lively taste.

Be careful not to go over the top with the amount of dressing you put onto the leaves. They should be coated and not soaked -- this is where many people go wrong.

Make sure you have spun the lettuce off properly to get as much water out as possible - you would be amazed at the amount of restaurants I have eaten in where the salad has been ruined because the leaves were still really wet.

Make really fine Parmesan shavings for the top of the salad. It's not supposed to be a cheese salad so don't serve lumps!


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