International dishesSaladsEurope and North Americaabout 20 minutes
Every restaurant carries this one, and a caesar salad with anchovy mayonnaise dressing takes only 20 minutes at home. The lettuce is cold and crisp, the dressing salty and fragrant with anchovy and garlic. The difficult part is keeping the dressing from separating.
Finely chopped anchovy, minced garlic, yellow mustard and Worcestershire sauce are combined first, and only then does the Lean Mayo go in to be whisked smooth and thick. The greens have to be completely dry for the dressing to coat them evenly.
This batch weighs about 1.4kg, at roughly 196 calories per 100g.
Method
Make the dressing: put the yellow mustard, chopped anchovy, water, minced garlic, Worcestershire sauce and lime powder in a bowl.
Add the Lean Mayo and mix until it comes together as a smooth, thick Caesar dressing.
Wash the romaine lettuce, dry it thoroughly, then toss it through the dressing.
Turn the salad onto a plate and scatter over the crisp fried bacon and grated parmesan.
Finish with the toasted bread cubes on top and serve straight away.
Tips
The greens have to be completely dry for the dressing to coat evenly and hold together.
A few minutes in ice water followed by a good shake leaves the romaine leaves crisper.
Chopping the anchovy very fine spreads its salt evenly through the dressing.
Dressing the salad right before eating matters, since standing softens the leaves and draws out water.
The bread cubes go on last, as scattering them early costs them their crunch.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.