| Caesar salad |
| Serves 6 as starter 6 fl oz 9180ml) salad oil, preferably olive oil 3 oz (85g) frech or italian bread, cut into 1 in (2.5cm) cubes 1 large garlic clove, crushed with the flat side of a knife 2 small heads of cos lettuce, separated into leaves, rinsed and crisped salt and pepper 2 eggs, soft-boiled for 1 minute 5 tablespoons lemon juice 21/2 oz (75g) parmesan cheese, freshly grated 6 anchovy fillets, drained and finely chopped 1. heat 4 tablespoons of the oil in a large frying pan. Add the bread cubes and garlic. Fry, stirring and turning constantly, until the cubes are golden brown all over. Drain on paper towels. Discard the garlic. 2. Tear large lettuce leaves into smaller pieces. put all the lettuce into a large salad bowl. 3. Add the remaining oil and season with salt and pepper. Toss the leaves to coat well. 4. Break the eggs on top. Sprinkle with the lemon juice. Toss well again. 5. Add the cheese and anchovies, if using. Toss gently to mix. 6. Scatter the fried bread cubes on top and serve immediately. |