This is my second favourite salad all time…An incredibly surprising combination of flavours, and some lettuce and tomato to justify it.

There are 1001 variations of the Caesar salad, but I adore this one, a variation of Barefoot Contessa’s…What about you? Do you have a favourite salad? Do you know any tasty variations of the Caesar salad? I’d love to hear about it…

Ingredients:

- Romaine lettuce, washed and sliced

- tomatoes, peeled and sliced in chunks

- some olive oil, salt and ground black pepper

- bacon, in small cubes

- 1 yolk

- 2 tsp Dijon mustard

- 15 canned anchovy fillets

- 2 garlic cloves, chopped

- 125ml lemon juice

- 2 tsp salt

- 1/2 tsp ground black pepper

- 180 ml olive oil

- 125g grated Parmesan

- optional: some extra Parmesan to serve

Cooking instructions:

Preheat the oven at 400°C. Put the tomatoes in a baking tin, toss with some olive oil, salt and pepper. Put in the oven for about 20 minutes, until soft.

Cook the bacon in a skillet on medium-low heat, for 15 minutes.

Mix in a food processor the yolk, the mustard, the garlic, the anchovy fillets, the lemon juice, the salt and the pepper.  While still blending, pour down the feed tube the olive oil, slowly, and finally add the Parmesan and pulse 3 times. There you have it, your own delicious dressing!

On each plate, put some lettuce, some tomatoes, bacon, add the dressing and if desired, toss some extra Parmesan.

Enjoy!!