Mixed Leaf Caesar Salad

Mixed Leaf Caesar Salad

A delicious recipe that is served in Steff's Kitchen using Cos lettuce grown in Patrick's Patch.

 

1 small Cos lettuce

1 packet of prepared Crispheart lettuce

1 large handful of rocket leaves

50g tin of anchovy fillets drained (keep the oil for the dressing)

50g crustless white bread, cut into 8mm cubes

1 tbs extra virgin olive oil

1 rounded tablespoon of finely grate Reggio Parmesan cheese

1 clove of garlic

Sheet of baking paper

For the dressing:

1 egg

1 clove of garlic

Juice of 1 lime

1 heaped tsp mustard powder

1/2 tsp Worcestershire sauce

150ml extra virgin olive oil

40g finely grate Reggio Parmesan cheese

Salt & pepper

Make the croutons:

Pre-heat the oven to 180C, then place the cubes of bread in a bowl together with 1 tablespoon of olive oil and 1 rounded tablespoon of Parmesan, plus the crushed clove of garlic.  Sir and toss the bread round to get an even coating.  Then spread out on the baking sheet and bake in the over for 10 minutes.  Remove and leave to cool.

Make the dressing:

In a food processor add the egg and garlic, lime juice, 2 of the anchovy fillets, mustard and Worcestershire sauce.  Blend until smooth.  Whilst switched on poor the olive oil and anchovy oil slowly.  This will make a slightly thickened, emulsified sauce with the consistency of pouring cream.  Season if required.

Making the Salad:

Arrange the lettuce leaves (breaking up the larger ones) in a large salad bowl.  Snip in the remaining anchovies and mix.  When ready to serve poor over the dressing coating the leaves.  Sprinkle in 40g of Parmesan and mix through.  Finally scatter over the croutons and enjoy!