• Caesar salad

    Serves: 7 – 8
    Cooking Time: 30 mins


    • 2 anchovy fillets, finely chopped
    • 2 garlic cloves, crushed
    • 15ml lemon juice
    • 2 egg yolks
    • 160ml oil
    • 120g Parmesan, freshly grated
    • 350g focaccia bread, cubed
    • 100ml sun-dried tomato oil
    • 50ml fresh thyme, finely chopped
    • 2 garlic cloves, finely chopped
    • 100ml olive oil
    • 100g pancetta, sliced
    • 100g bacon
    • 1 egg white
    • 50ml black and white sesame seeds, deep-fried
    • 7 eggs, poached and roughly chopped
    • 2 heads cos lettuce, sliced into strips
    • 50g pecorino, grated
    • 100g Parma ham, sliced
    • 1 avocado, diced
    • 100g white anchovies
    • 100g Gruyère, shaved
    • 30ml chives, chopped
    • 30ml sour mustard leaf, optional
    • 30ml cucumber, julienne



    For the dressing, combine the anchovies, garlic, lemon juice and egg yolks in a bowl and whisk lightly. Slowly add the vegetable oil while whisking to create an emulsion. Add the Parmesan and combine. Set aside.


    Preheat the oven to 200°C. Place the focaccia cubes on a baking tray. Drizzle with the oil and sprinkle the thyme and garlic over. Roast until golden and crispy, and set aside.


    Heat a little olive oil in a frying pan and lightly fry the pancetta until crispy. Set aside.


    Dip the bacon in the egg white and in the sesame seeds. Deep-fry until crispy, drain on paper towel and set aside.


    Slightly heat the poached egg in hot water and set aside.


    In a large mixing bowl, combine the lettuce, pecorino, Parma ham, avocado, anchovies, Gruyère, chives, mustard leaf, cucumber and dressing.


    Place in a serving bowl and sprinkle the croutons, bacon and pancetta over. Top with the poached eggs.


    Poached egg is traditionally added, but can be replaced with a few quails’ eggs. Biltong and mango atchar add a delicious meaty flavour and fruitiness to the salad.