Caesar Salad

wotz 4 supper!CAESAR SALAD.......

+++Caesar Salad+++

Dressing

1. 2 eggs
2. 1 clove garlic
3. 4 rinsed and drained anchovy fillets
4. 10g chopped fresh parsley
5. 20g freshly grated Parmesan cheese
6. 5ml Dijon mustard
7. 10ml white wine vinegar
8. 20ml olive oil


Salad

1. Few thick slices bread
2. 30ml olive oil
3. 30g Parmesan cheese
4. 3 rashers rindless bacon
5. Mixed lettuce
6. Few springs fresh parsley
7. 3 rinsed and drained anchovy fillets

TO MAKE THE DRESSING

-Place the eggs carefully into a saucepan of simmering water and cook for exactly
3 1/2 minutes. Lift out of the water and allow to cool in a bowl of cold water.
-Use the garlic clove to wipe around the inside of the salad bowls. This will add a
subtle suggestion rather than a powerful amount of garlic.
-Crack the eggs over a bowl and spoon the insides out, breaking them up as you go.
-Roughly chop the anchovy fillets and add to the egg. Add the parsley, Parmesan and
the mustard.
-Whisk in the vinegar and the olive oil using a fork. Season with a little black
pepper. Allow to stand for a few minutes for the flavours to develop.
-Heat the oven to 180 degrees celcious. Cut the crusts off the bread and cube
roughly. Toss the bread cubes in the olive oil, season with salt and pepper, and
bake for 10-12 minutes. Remove from the oven and sprinkle over the Parmesan
while still hot.
-Meanwhile, grill the bacon until crisp and then break into pieces.
-Divide the mixed lettuce and sprigs of parsley into two bowls, add the toasted
bread, bacon and plenty of dressing. Add the anchovy fillets and a little extra
Parmesan cheese.
-Then serve.