Cae­sar salad with ba­con

The sharp lemon taste of the creamy dress­ing is al­ways a win­ner.

Home (South Africa) - - LEMONS -

Serves 4 Prepa­ra­tion time: 30 min­utes Cook­ing time: 25 min­utes • 200g thick smoked pork rash­ers, cut into blocks • 2 whole cloves gar­lic, crushed • 15ml each olive oil and but­ter • 1 small cia­batta (about 350g), cut into blocks • 3 sprigs fresh oregano • 4 small cos let­tuces • 200g thin as­para­gus, blanched • one block Parme­san cheese (or pecorino)

CLAS­SIC CAE­SAR SALAD DRESS­ING

• 2 eggs • 40ml fresh lemon juice and zest of 1 lemon • 6 thick an­chovy fil­lets, finely chopped • 15ml whole­grain mus­tard • 5–10ml small ca­pers • about 125ml canola oil • 125ml plain yo­ghurt (op­tional)

1 Fry the ba­con and gar­lic in the but­ter and oil in a large pan un­til crispy. Add the bread blocks and herbs and fry for a few min­utes. Spoon ev­ery­thing onto a bak­ing tray and dry for 15–20 min­utes in a pre­heated oven at 160°C un­til crispy and golden brown. Allow to cool, then dis­card the gar­lic.

2 Place the eggs for the salad dress­ing in some wa­ter in a small saucepan on the stove and bring to the boil; re­move from the heat and set aside for 3 min­utes. Then dip the eggs im­me­di­ately in cold wa­ter un­til cool and then shell them. The eggs should be very soft – this tech­nique is called “cod­dling”. Now whisk the eggs, lemon juice and zest, an­chovies, mus­tard and ca­pers un­til thick. Grad­u­ally add the oil un­til

it thick­ens slightly to form a rich, creamy sauce. Stir in the yo­ghurt and sea­son to taste with salt and pep­per.

3 As­sem­ble the salad Break open the cos let­tuces, rinse in salt wa­ter and pat dry. Mix the crou­tons through the leaves and di­vide be­tween four plates. Di­vide the as­para­gus be­tween the plates, driz­zle gen­er­ously with the dress­ing and top with Parme­san shav­ings. Serve the ex­tra dress­ing sep­a­rately for those who’d like to add ex­tra to their salad and en­joy im­me­di­ately.

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