Main courses
Caesar Salad
Serves 4
Cooking TIme
50 minutes
Ingredients
- 3 anchovies
- 3 egg yolks
- 30g shredded Kerrygold® Dubliner® Signature 200g
- 1 garlic clove, crushed
- 1 lemon
- 150 ml rapeseed oil
- 1 tsp Dijon mustard
- A pinch of salt and pepper
- 300 g baguette or ciabatta
- 100g KERRYGOLD® GARLIC & HERB BUTTER STICK 100G
- 100 g bacon
- 4 romaine lettuce hearts
- 75g Kerrygold® Vintage Cheddar 200g
Directions
- Finely chop the anchovies together with the garlic into a smooth paste. Transfer to a bowl and whisk together with the egg yolks, mustard, and 2 tablespoons of lemon juice.
- Slowly drizzle in the rapeseed oil while whisking continuously until the dressing becomes thick, smooth, and creamy. Season with salt and pepper, then stir in the grated Dubliner. Chill in the refrigerator.
- Fry the bacon in a pan without added oil until crisp. Remove and drain on paper towel.
- Preheat the oven to 200°C. Line a baking tray with parchment paper.
- Cut the bread into 3 x 3 cm cubes. Melt the herb butter in a small saucepan, then toss the bread cubes in the melted garlic & herb butter. Spread evenly on the prepared baking tray and toast on the middle rack for 12–17 minutes, until golden brown and crispy.
- Remove the outer leaves of the lettuce. Slice the remaining leaves into strips about 2–3 cm wide, then wash and dry. Toss the lettuce lightly with some of the dressing and arrange on serving plates.
- Scatter the toasted bread cubes generously over the lettuce. Top with crispy bacon and shavings of vintage cheddar. Serve immediately.
