Caesar salad with bacon

The sharp lemon taste of the creamy dressing is always a winner.

Serves 4 Preparation time: 30 minutes Cooking time: 25 minutes • 200g thick smoked pork rashers, cut into blocks • 2 whole cloves garlic, crushed • 15ml each olive oil and butter • 1 small ciabatta (about 350g), cut into blocks • 3 sprigs fresh oregano • 4 small cos lettuces • 200g thin asparagus, blanched • one block Parmesan cheese (or pecorino)

CLASSIC CAESAR SALAD DRESSING

• 2 eggs • 40ml fresh lemon juice and zest of 1 lemon • 6 thick anchovy fillets, finely chopped • 15ml wholegrain mustard • 5–10ml small capers • about 125ml canola oil • 125ml plain yoghurt (optional)

1 Fry the bacon and garlic in the butter and oil in a large pan until crispy. Add the bread blocks and herbs and fry for a few minutes. Spoon everything onto a baking tray and dry for 15–20 minutes in a preheated oven at 160°C until crispy and golden brown. Allow to cool, then discard the garlic.

2 Place the eggs for the salad dressing in some water in a small saucepan on the stove and bring to the boil; remove from the heat and set aside for 3 minutes. Then dip the eggs immediately in cold water until cool and then shell them. The eggs should be very soft – this technique is called “coddling”. Now whisk the eggs, lemon juice and zest, anchovies, mustard and capers until thick. Gradually add the oil until

it thickens slightly to form a rich, creamy sauce. Stir in the yoghurt and season to taste with salt and pepper.

3 Assemble the salad Break open the cos lettuces, rinse in salt water and pat dry. Mix the croutons through the leaves and divide between four plates. Divide the asparagus between the plates, drizzle generously with the dressing and top with Parmesan shavings. Serve the extra dressing separately for those who’d like to add extra to their salad and enjoy immediately.