MIXED LEAF CEASER SALAD

Preparation Time:


20 minutes

 

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Ingredients:

  • 1 small head lettuce
  • 1 packet prepared crispheart lettuce(or the heart of a webb)
  • 1 large hadfull of rocket leaves
  • 1  2oz tin of anchovy fillets, drained(reserving the oil)
Croutons
  • 2 oz of crustless bread cut into �" chunks
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of finely grated parmesan
  • 1 clove of garlic, crushed
Dressing
  • 1 large egg
  • 1 clove of garlic
  • the juice of 1 lime
  • 1 heaped tsp of mustard powder
  • � tsp of worcester sauce
  • 5 fl oz of extra virgin olive oil
  • 1� oz parmesan cheese, grated
  • salt and pepper

Peparation:

Make the croutons.
Preheat oven to 180 C (Gas 4).
Place the cubes of bread in a bowl together with the crushed clove of garlic and 1 rounded tbsp of parmesan.
Stir and toss the bread until evenly coated.
Spread the croutons out on a baking sheet.
Bake in the oven for 10 minutes (remembering to use the timer).
Remove from the oven and leave to cool.

Make the dressing by breaking an egg in the bowl of a food processor.
Add peeled garlic, the lime juice, 2 of the anchovy fillets, the mustard and the worcestershire sauce.
Blend until smooth.
Keeping the motor running pour the olive oil and anchovy oil in through the feeder funnel in a slow steady stream.
The sauce should have the consistency of pouring cream.
Season as required.

Arrange the lettuce leaves in a large salad bowl.
Snip in the remaining anchivies and distribute them evenly.
When ready to serve pour over the dressing and toss well.
Sprinkle in 1� oz parmesan and toss again.
Scatter croutons over then serve.

Serves: 4 - 6

 
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