CAESAR SALAD
PREPARATION TIME 15 MINUTES COOKING TIME 10 MINUTES SERVES 4 APPROXIMATE COST RM10

INGREDIENTS
Garnish:
3 tbsp extra virgin olive oil
3 rashers bacon or beef bacon
1 clove garlic, bruised
2 slices white or wholemeal bread (preferably 2 days old)

Dressing:
1 clove garlic, bruised
½ tsp salt
2 salted anchovies (packed in oil)
1 tsp wholegrain mustard
2 tbsp extra virgin olive oil
2 tbsp lemon juice
½ tsp sugar
3 tbsp mayonnaise
2-3 tbsp grated Parmesan Chesse (from a block)

Salad leaves:
4-5 cups (loosely packed) baby romaine
lettuce, washed, dried and kept chilled

METHOD
1. Heat 1 tablespoon olive oil and fry bacon slices on medium heat until lightly browned. Remove to a plate and when cool enough to handle, tear into small, uneven pieces. Set aside.

2. Trim crusts from bread slices and cut bread into neat 1cm cubes. Place in mixing bowl, drizzle remaining 2 tablespoons of olive oil and add garlic. Toss with fingers to distribute oil. Transfer bread cubes to the frying pan and cook over low heat, stirring occasionally, until bread is golden brown and crisp. Set croutons aside. Discard garlic.

. 3. Make dressing by crushing garlic, salt, anchovies and mustard together in a mixing bowl, using a fork or wooden spoon. Add olive oil, lemon juice, sugar and mayonnaise, whisking well until dressing is smooth.

4. Just before serving, tumble chilled salad leaves into a mixing bowl, pour in the dressing and toss gently to coat leaves evenly. Sprinkle grated Parmesan, croutons and bacon bits. Taste and adjust seasonings if necessary and serve immediately.