Caesar Salad (Thermomix)

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This caesar salad recipe for Thermomix is really delicious...it's the dressing that really makes it!   I've made several sauces and dressings in our Thermomix now and they all come out incredibly well...so smooth, creamy, and emulsified.

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

Tips

• The eggs should be soft boiled...the egg yolk runny and egg whites just cooked.
• This recipe makes enough dressing for two salads. Add as much dressing as you like and store the remainder for up to one week in the fridge...or make double the salad and use all of the dressing!

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You might also like to try:

• chicken caesar pasta salad (thermomix)
• snacks
• side dishes

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Recipe on UK Cookidoo

Caesar Salad

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

For the salad:

• 500g water
• 4 large eggs
• 200g bread, diced into 1.5 cm pieces
• 3 tbsp olive oil
• 560g cos lettuce, cut in strips

For the dressing:

• 240g olive oil
• 150g parmesan cheese, cut into 2 cm pieces
• 60g anchovy fillets, in oil, drained
• 3 garlic cloves
• 2 tsp mustard
• 3 tbsp lime juice
• 1 tbsp Worcestershire sauce
• 0.25 tsp fine sea salt
• 0.25 tsp ground black pepper
• 70g water

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Instructions

For the salad:

1. Place the water in the mixing bowl, insert simmering basket, and add the eggs. Cook 12 minutes/Varoma/speed 1. Remove the simmering basket with the aid of the spatula and place the eggs under cold running water to stop them cooking.
2. Peel the eggs, separate the egg whites from the egg yolks (see Tips) then reserve the yolks for the dressing. Chop the egg whites into small cubes and set aside.
3. Preheat the grill on a low heat.
4. Place a bowl on the mixing bowl lid and weigh in the diced bread. Transfer the diced bread to a baking tray, drizzle over 3 tbsp of olive oil and mix with the spatula. Place a baking tray under the grill, turning the bread carefully while grilling, until golden brown then set aside.
5. Place a large salad bowl on the mixing bowl lid and weigh in the cos lettuce. Add the grilled bread croutons and chopped egg whites then set aside.

For the dressing:

1. Place a jug on the mixing bowl lid and weigh in 140g of olive oil then set aside.
2. Put the parmesan cheese pieces in the mixing bowl and grate 5 seconds/speed 7. Set the scales to zero, then using a spoon, remove 100g of the grated parmesan cheese (scales will show -100g) and reserve for sprinkling on the finished salad. Grate the remaining cheese again 10 seconds/speed 10.
3. Add 100g of olive oil, the anchovy fillets, garlic, mustard, lime juice, Worcestershire sauce, salt, pepper, and reserved egg yolks then mix 20 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
4. Mix 1 minute/speed 5 while pouring the reserved oil in a slow steady stream onto the mixing bowl lid, letting it drizzle around the measuring cup onto rotating blades to create an emulsion. Scrape down the sides of the mixing bowl with the spatula.
5. Add the water and stir 5 seconds/speed 3. Pour half the dressing (see Tips) over the salad, stir and serve immediately with the reserved grated parmesan cheese on the side.   

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted using a fine cheese grater, set of scales, plus the hob to boil the eggs and a food processor to make the dressing.   I'd make the following suggestions:

For the salad:

1. In a small or medium saucepan, boil the eggs for 5 minutes.   At the end of cooking, run the eggs under cold water to stop them cooking. 
2. Peel the eggs, separating the egg whites from the egg yolks (see Tips) then reserve the yolks for the dressing. Chop the egg whites into small cubes and set aside.
3. Preheat the grill on a low heat.
4. Using a set of scales, weigh the diced bread into a bowl. Transfer the diced bread to a baking tray, drizzle over 3 tbsp of olive oil and mix with a spatula. Place the  baking tray under the grill, turning the bread carefully while grilling, until golden brown then set aside.
5. Place a large salad bowl on the scales and weigh in the cos lettuce. Add the grilled bread croutons and chopped egg whites then set aside.

For the dressing:

1. Using the scales, weigh 140ml of olive oil in a jug and then set aside. 
2. Grate the parmesan using a fine grater, weighing out a bowl with 140g for the dressing and a bowl with 100g to reserve for sprinkling on the finished salad. 
3. Place the 140g parmesan into the food processor bowl and add 100ml of olive oil, the anchovy fillets, garlic, mustard, lime juice, Worcestershire sauce, salt, pepper, and reserved egg yolks then mix for 20 seconds on high.  Scrape down the sides of the bowl with a spatula.
4. Turn the food processor on low and for 1 minute pour in the reserved 140ml of olive oil in a slow steady stream. Scrape down the sides of the bowl with a spatula.
5. Turn the food processor on low again and for 5 seconds pour in the water.   Pour half the dressing (see Tips) over the salad, stir and serve immediately with reserved grated parmesan cheese on the side.   

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