Caesar Salad:
Ingredients:
2 cos lettuce hearts, washed well and dried
1 clove garlic, crushed
2 slices bread
2 rashers bacon, chopped.
2 tablespoons freshly shaved parmesan cheese
2 tablespoons freshly chopped parsley
3 eggs
6 anchovies, if desired
Dressing:
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
1 clove garlic, crushed to a fine paste
¼ teaspoon mustard powder
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons red-wine vinegar
½ cup extra virgin olive oil
1 coddled egg.
Method:
To coddle an egg, gently lower egg into boiling water, boil 1 minute.
Remove egg from shell, combine with remaining ingredients.
Blend well – would recommend using a bamix or blend, it gives it a much creamier consistency.
To assemble:
Place eggs in a saucepan of water. Bring to a boil and boil eggs for 4 minutes only.
When cool, peel and quarter.
Cook chopped bacon until crisp.
Drain on absorbent paper.
Cut bread into 1 cm cubes.
Brown cubes with garlic in hot butter.
Arrange lettuce leaves on a platter.
Drizzle with dressing.
Turn leaves in dressing and scatter on egg, anchovies, bacon, croutons, parmesan cheese and parsley.
Eat at once.
