To make the Dressing, put the Free Range Eggs (don’t get me started on non-free range…), 2 tsp Dijon Mustard, 1 tsp Cider Vinegar, a squeeze of Lemon Juice and the crushed Garlic – all in a bowl
Start to whisk the Oil in with an electric whisk… Using a mix of Rape and Olive Oil is good – go slowly to make sure the dressing emulsifies – and add as much Oil as it takes to get to the right kind of ‘dressing’ consistency
You’ll know when it is ready because the texture of good, thick, Caesar Dressing will be right
Add a crunch of Black Pepper and taste… Should be perfect but could have another squeeze of Lemon Juice?!
To assemble the Salad, wash and dry the Lettuce Leaves… Drain the Anchovies of any Oil and wash the Spring Onions
Prepare Croutons by roasting torn up pieces of slightly stale Bread at 200˚c (brushed with a little Olive Oil and Salt) for 7 minutes
Prepare the Free Range Eggs by putting in water and bringing to the boil for 12 minutes. Rinse them under cold water for a while, and then peel the shell off – the eggs will be perfectly hard boiled
Arrange everything on a plate and generously drizzle with Caesar Dressing….
This Healthy Caesar Salad is delicious with some simple summer New Potatoes; or on its own