CAESAR SALAD WITH BABY COS
SERVES 4 PREP 15 MINUTES (PLUS COOLING)
COOK 15 MINUTES
1 small baguette, very thinly sliced 2 tablespoons extra virgin olive oil 6 slices pancetta 4 baby cos lettuce, cut into wedges ½ cup shaved parmesan Caesar Dressing 6 anchovy fillets, finely chopped 1 garlic clove, crushed 2 teaspoons Dijon mustard 2 tablespoons lemon juice 1 egg yolk ²⁄³ cup light olive oil
1 Make Caesar Dressing Place anchovy, garlic, mustard, lemon juice and egg yolk in a food processor. Process until well combined. With motor operating, gradually add the oil in a slow, steady stream until mixture is thick and pale. Season with salt and pepper. 2 Preheat oven to 180°C/160°C fan-forced. Place bread slices on a baking tray. Drizzle with oil. Bake, turning occasionally, for 5 to 7 minutes or until lightly golden and crisp. 3 Place pancetta on a separate baking tray. Bake, turning occasionally, for 5 minutes or until crisp. Set aside to cool completely. 4 Arrange lettuce, baguette crisps, pancetta and parmesan on serving plates. Drizzle with dressing. Serve. NUTRITION: (per serve) 3300kj; 60.4g fat; 12.5g sat fat; 24.4g protein; 36g carbs; 4.1g fibre; 100mg chol; 1606mg sodium.