Caesar salad 3

Yield: 1 servings

Measure Ingredient
½ \N Loaf
\N \N Olive oil
1 large Cos lettuce
2 \N Eggs, at room temperature
\N \N Boiled for exactly 1 minute
4 larges Anchovy fillets
1 \N Clove garlic, crushed
2 tablespoons Freshly squeezed lemon,
\N \N Juice
50 grams Freshly grated parnesan
50 grams Freshly shaved parmesan
4 larges Anchovy fillets in oil,
\N \N Halved lengthwise
\N \N Grated rind of 1/2 lemon
1 teaspoon Strong Dijon mustard
5 tablespoons Extra virgin olive oil
\N \N Unsliced white bread


For dressing, mash anchovies using a pestle and mortar. Add garlic and gradually whisk in remaining ingredients. Set aside. Remove crusts from the bread and cut into 2cm cubes. Spread on an oven tray, brush with a little olive oil and bake at 180C, brushing with a little more oil and turning during cooking if necessary, for 10-15 minutes, or until lightly golden. Set aside. Wash and dry lettuce thoroughly, removing any tough outer leaves, and place in a large salad bowl.

Pour enough dressing over to coat leaves thoroughly and toss well.

Break eggs into salad bowl and toss well. Add grated parmesan and half the croutons. Toss again. Top with remaining croutons, parmesan shavings and anchovies. Serve immediately.

Serves 4 as a light lunch.


Recipe By : Bon Appetit-Exec.Chef Magnus Johansson From: Marjorie Scofield Date: 04-04-95 (159) Fido: Cooking

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