Caesar salad
Method
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Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process.
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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.
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Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper.
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Place the cos lettuce into a large bowl.
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To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once.
Ingredients
- 1 large free-range 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, plus a little extra for frying
- freshly ground black pepper
- 2 thick slices of white bread, crusts removed, cubed
- 1 cos lettuce, washed, dried, and torn into pieces
- 25g/1oz parmesan cheese, coarsely grated
Shopping List
Caesar salad
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
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