Caesar Salad

Let's start out with a classic: Caesar Salad. I've cut the recipe down to serve one - the original recipe serves 4 and can be found here.



Ingredients:

1/4 small Cos lettuce
1/4 packet prepared Crispheart lettuce
1 small handful rocket leaves
1/4 x 2 oz tin anchovy fillets, drained (optional)
1/3oz (10 g) Parmesan (Parmigiano Reggiano), finely grated

For the croutons:

1/2 oz (12 g) white bread, crusts removed, cut into 1/3 inch (8 mm) cubes
1/4 tablespoon extra virgin olive oil
1/4 rounded tablespoon finely grated Parmesan
1/4 clove garlic, crushed

For the dressing:

1/4 large egg
1/4 clove garlic
juice 1/4 lime
1/4 heaped teaspoon mustard powder
1/8 teaspoon Worcestershire sauce
1 fl oz (30 ml) extra virgin olive oil
salt and freshly milled black pepper

Pre-heat the oven to gas mark 4, 350°F (180°C)

You will also need a baking sheet.

First make the croutons: place the cubes of bread in a bowl together with 1/4 tablespoon of olive oil and 1/4 rounded tablespoon of Parmesan plus the crushed garlic. Stir and toss the bread round to get an even coating of cheese, oil and garlic, then spread the croutons out on the baking sheet and bake them on a high shelf in the oven for 10 minutes. After 10 minutes, remove them from the oven and leave to cool.

Meanwhile make the dressing by putting the egg into the bowl of a food processor and adding the garlic (peeled but not crushed), the lime juice, and half of the anchovy fillets, the mustard powder and Worcestershire sauce. Switch on and blend everything till smooth; then, keeping the motor running, pour the olive oil (and optionally the anchovy oil (which can be combined in a jug first)) through the feeder funnel in a slow, steady stream.

When all the oil is in you should have a slightly thickened, emulsified sauce with the consistency of pouring cream. Taste the dressing and season with freshly milled black pepper and salt if it needs it.

Now arrange the salad leaves (breaking up the larger ones as you go) in a large, roomy salad bowl. After that snip the remaining anchovies and mix to distribute them evenly among the leaves. When you're ready to serve, pour over the dressing and toss very thoroughly to coat all the leaves. Sprinkle in the Parmesan, toss again and finally scatter the croutons over the salad. Then either portion it out or pass the bowl round for everyone to help themselves.

Note: this recipe contains raw egg.

For added taste, grab some leftover roast chicken, broken into pieces, and toss it in with the salad after adding the dressing.

Enjoy!

Recipe Copyright of www.deliaonline.com