Farm lettuce with caesar dressing and eggs mimosa

30 MINUTES | SERVES 4 AS A STARTER | EASY

eggs 3 country-style bread 2 slices

garlic 1 clove, halved

lettuces (a variety of types) 2-3

radishes 6, finely sliced

crème fraîche 2 tbsp

CAESAR DRESSING

garlic 2 cloves

mustard powder 11/2 tsp

anchovy fillets 3 egg yolk 1

lemon 1, juiced

parmesan grated to make 2 tbsp

extra-virgin olive oil 150ml, plus extra for drizzling

1 Cook the eggs in a pan of boiling water for 9 minutes. Remove and put in a bowl of iced water. Once cool, peel and set aside.

2 For the caesar dressing, peel the garlic and tip into a food processor with the mustard powder, anchovies, egg yolk, most of the lemon juice and the parmesan. Blitz for a few seconds to combine. With the motor running, slowly drizzle in the olive oil. Transfer the dressing to a bowl and stir in the crème fraîche and a little warm water to loosen (the dressing should easily drop from a spoon). Set aside until ready to use. The dressing can be made ahead and kept in the fridge for up to a day.

3 Grill the bread until golden brown on both sides. While warm, gently rub with the cut side of the garlic clove and drizzle with some oil. Leave to cool, then tear into 1cm chunks. Set aside.

4 Separate the lettuce leaves but leave them whole. Rinse and gently pat dry with kitchen paper, then put in a bowl and season with a little salt and pepper, a drizzle of oil and any remaining lemon juice. Toss lightly so the leaves are just gently coated. Arrange over plates, scatter with the radishes and arrange the bread around the plates. Just before serving, grate the egg over the salad using a fine grater. Drizzle with some of the dressing and serve immediately.

PER SERVING 432 kcals | fat 35.7G saturates 7G | carbs 14G | sugars 3.1G fibre 3.2G | protein 11.9G | salt 0.7G