Mixed-leaf Caesar Salad
"This must be one of the greatest salad recipes ever. It's traditionally made with Cos lettuce, but I like a mixture of lettuce and some crunchy rocket leaves. What it can't take is anything too soft – only the crunchiest leaves will do. The flavours are gutsy, so it's ideal for a summer lunch outside or, in small portions, for a quite aristocratic but so-simple starter...."
INGREDIENTS
•
1 small Cos lettuce
•
1 packet prepared Crispheart lettuce (or the heart of a Webb's Wonder lettuce)
•
1 large handful rocket leaves
•
1 x 2 oz (50 g) tin anchovy fillets, drained (keep the oil and two of the fillets for the dressing)
•
1½ oz (40 g) Parmesan (Parmigiano Reggiano), finely grated
•
2 oz (50 g) white bread, crusts removed, cut into 1/3 inch (8 mm) cubes
•
1 tablespoon extra virgin olive oil
•
1 rounded tablespoon finely grated Parmesan (Parmigiano Reggiano)
•
1 clove garlic, crushed
•
1 large egg
•
1 clove garlic
•
juice 1 lime
•
1 heaped teaspoon mustard powder
•
½ teaspoon Worcestershire sauce
•
5 fl oz (150 ml) extra virgin olive oil
Comments & Reviews
Just A Pinch Sweepstakes