Cae­sar salad

Ideal Home (UK) - - Summer Living -

Takes 25min Serves 4 IN­GRE­DI­ENTS

4 LIT­TLE GEM LETTUCES, LEAVES SEP­A­RATED 12 MAR­I­NATED ANCHOVIES

FOR THE DRESS­ING

4 SALTED ANCHOVIES 125G GOOD-QUAL­ITY MAY­ON­NAISE JUICE OF ½ LEMON 1TBSP GRATED PARME­SAN CHEESE, PLUS 75G SHAV­INGS (MADE US­ING A VEGETABLE PEELER)

FOR THE crou­tons

200G SOUR­DOUGH BREAD 3TBSP OLIVE OIL 2TBSP GRATED PARME­SAN CHEESE

1 Pre­heat the oven to 200°C/fan 180°C/gas 6. To make the dress­ing, rinse the salted anchovies then mash us­ing a pes­tle and mor­tar. Add the may­on­naise, lemon juice and 1tbsp Parme­san, and stir to com­bine. Sea­son to taste.

2 To make the crou­tons, tear the bread into chunks and put onto a bak­ing tray. Driz­zle with the olive oil and sprin­kle over the Parme­san and some sea salt. Bake for 10min un­til crispy on the out­side but still chewy on the in­side.

3 To as­sem­ble the salad, toss the crou­tons through the rest of the in­gre­di­ents and driz­zle the dress­ing over the top to serve.

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