Caesar salad

Anchovies and Parmesan cheese give this salad its distinctive, salty flavour.
INGREDIENTS
2 small heads of Cos lettuce, torn into small pieces
100g (31⁄2oz) shop-bought croutons
2 large eggs
60g (2oz) Parmesan cheese, shaved or grated
For the dressing
2 garlic cloves, crushed to a purée
2 anchovy fillets in olive oil, drained and finely chopped
120ml (4fl oz) extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
freshly ground black pepper
METHOD
1 To make the dressing, mash the garlic and anchovies together to make a thick paste. Transfer
to a screw-top jar, add the olive oil, lemon juice, and Worcestershire sauce, then season to taste
with pepper. Shake the dressing until well blended. Set aside.
2 To assemble the salad, toss the lettuce leaves with the croutons in a salad bowl. Bring a small
saucepan of water to the boil over a high heat. Reduce the heat to medium, add the eggs, and boil
gently for no more than 2 minutes. Drain and rinse with cold water.
3 Crack open the eggs, scoop on to the lettuce, and toss. Shake the dressing again, then add
to the salad, and toss again. Sprinkle with the Parmesan and serve at once.
GOOD WITH All barbecued meats. It is especially good served with chunks of French bread.
PREPARE AHEAD The dressing can be made in advance; keep chilled in an airtight container
for up to 1 week.

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