Entertaining

Caesar slaw

Name: Caesar salad recipe
Yield: 6
Ingredients: Sunflower oil, for shallow-frying; 250g piece day-old sourdough bread, crusts removed, torn; 1 cup (300g) whole-egg mayonnaise; Juice of 1 lemon; ½ tsp Dijon mustard; ½ small garlic clove, crushed; 5 anchovy fillets in oil, drained, finely chopped; 3 bacon rashers, cooked until crisp, finely chopped; ¼ tsp Worcestershire sauce; 1 cup (80g) finely grated parmesan, plus extra to serve; 4 cups mixed cabbage (we used red cabbage and Savoy), thinly shaved; Crisp fried shallots, chives & black sesame seeds, to serve

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https://healthimprovements.info/recipes/caesar-salad-recipe/rg7n473w — Caesar slaw

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by Phoebe Wood

Oct 01, 2019

Is it a caesar salad or is it coleslaw? We say it's both!

Sunflower oil, for shallow-frying
250g piece day-old sourdough bread, crusts removed, torn
1 cup (300g) whole-egg mayonnaise
Juice of 1 lemon
½ tsp Dijon mustard
½ small garlic clove, crushed
5 anchovy fillets in oil, drained, finely chopped
3 bacon rashers, cooked until crisp, finely chopped
¼ tsp Worcestershire sauce
1 cup (80g) finely grated parmesan, plus extra to serve
4 cups mixed cabbage (we used red cabbage and Savoy), thinly shaved
Crisp fried shallots, chives & black sesame seeds, to serve

Method

1.

Heat 1cm oil in a small saucepan over medium heat. When oil is hot, add bread and cook, turning once, for 5-6 minutes until golden and crisp. Drain on paper towel and cool completely.
2.

To make the dressing, combine the mayonnaise, lemon juice, mustard, garlic, anchovies, bacon, Worcestershire sauce and parmesan in a bowl.
3.

In a bowl, dress the cabbage with half the dressing just before serving and place in a serving bowl. Top with shallots, sourdough croûtons, extra parmesan, chives and sesame seeds.
4.

Serve with extra dressing alongside.