Wednesday, 28 May 2008

Ceaser Salad

Caesar salad
1 large egg
1 large garlic clove, peeled and crushed
1 tbsp lime juice
2 tsp Worcestershire sauce
4-5 anchovy fillets, chopped
3 tbsp olive oil
freshly ground black pepper
25g/1oz Parmesan cheese, coarsely grated
1 cos lettuce, washed and torn into pieces
2 thick slices of white bread, crusts removed, cubed

1. Place the egg in a pan of cold water and bring to the boil. Boil for 1 minute and then plunge into cold water to stop the cooking process.
2. Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste.
3. Place the cos lettuce in a bowl.
4. Fry the bread cubes in a little olive oil until crispy, then drain on kitchen paper.
5. To serve, pour the dressing over the leaves and add the croƻtons and Parmesan. Toss well and serve at once

This is so good I also put a little Dijon mustard in it too.

At the minute you really should not eat raw egg or coddled eggs so I would advise replacing it with Mayonnaise (until bird flu is out of the country)


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