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Caesar salad in a serving bowl with jug of dressing on the side

Caesar Salad (Thermomix)

By: Deborah
This caesar salad recipe for Thermomix is really delicious...it's the dressing that really makes it!  
PREP: 15 minutes
COOK: 15 minutes
TOTAL: 30 minutes
Course: Salad
Cuisine: Mexican
Servings: 6 people
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Ingredients

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

For the salad:

  • 500 g (2 cups) water
  • 4 large eggs
  • 200 g (7.1 oz) bread diced into 1.5 cm pieces
  • 3 tbsp olive oil
  • 560 g (19.8 oz) cos lettuce cut in strips

For the dressing:

  • 240 g (1 cup) olive oil
  • 150 g (5.3 oz) parmesan cheese cut into 2 cm pieces
  • 60 g (2.1 oz) 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
  • 70 g (⅓ cup) water

Instructions

For the salad:

  • 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.
  • 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.
  • Preheat the grill on a low heat.
  • 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.
  • 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:

  • Place a jug on the mixing bowl lid and weigh in 140g of olive oil then set aside.
  • 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.
  • 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.
  • 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.
  • 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.   

Notes

  • 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!
 
Recipe on UK Cookidoo
Caesar salad
 
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Nutrition

Calories: 689kcal | Carbohydrates: 22g | Protein: 20g | Fat: 59g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 38g | Trans Fat: 0.02g | Cholesterol: 147mg | Sodium: 782mg | Potassium: 426mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8518IU | Vitamin C: 7mg | Calcium: 413mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS anchovy fillets, caesar, croutons, parmesan, Thermomix
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