GRILLED CAESAR SALAD. 05/04/14
I don’t know who came up with the ridiculous idea of grilling salad, but they should be applauded – it really works, especially with the rich saltiness of a Caesar dressing.
INGREDIENTS METHOD

Serves 4

 

4 slices of stale white bread, ideally ciabatta or sourdough

Olive oil

1 egg

6 anchovy fillets

Juice of ½ lemon

2 tsp Worcestershire sauce

2 heads of romaine lettuce, divided into quarters through the root

25g/1oz chunk of Parmesan

 

 

Preheat the oven to 200C/400F/gas 6. Rip up the bread into large chunks and place in a large baking tray. Drizzle with oil, season with salt and pepper, then toss it all together with your hands, making sure the bread is nicely coated. Place at the top of the oven for 10 minutes (depending on size of croutons) until golden.

 

Put the egg in a small pan, fill with cold water and bring to the boil. As soon as it starts to bubble, take off the heat and rinse under cold water. Place the garlic in a pestle and mortar with a small pinch of salt. Crush into a paste, then add two of the anchovy fillets and crush them, too. Peel the egg and scoop out the white and yolk and beat them into the anchovy mix. Add the lemon juice and Worcestershire sauce, season with a little pepper (you shouldn’t need salt as anchovies do the trick), then slowly pour in about four tablespoons of oil, whisking as you go. Put to one side for a moment.

 

Heat up a griddle pan or barbecue and rub the romaine with a little oil. Grill the lettuce for a couple of minutes until grill marks appear and it begins to wilt. Transfer to a plate.

 

Scatter the warm croutons around the lettuce and spoon over the dressing. Rip the remaining anchovies in half, then drape over the salad. Finely shave over the Parmesan and serve.

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GRILLED CAESAR SALAD. 05/04/14
I don’t know who came up with the ridiculous idea of grilling salad, but they should be applauded – it really works, especially with the rich saltiness of a Caesar dressing.
INGREDIENTS

Serves 4

 

4 slices of stale white bread, ideally ciabatta or sourdough

Olive oil

1 egg

6 anchovy fillets

Juice of ½ lemon

2 tsp Worcestershire sauce

2 heads of romaine lettuce, divided into quarters through the root

25g/1oz chunk of Parmesan

 

 

METHOD

Preheat the oven to 200C/400F/gas 6. Rip up the bread into large chunks and place in a large baking tray. Drizzle with oil, season with salt and pepper, then toss it all together with your hands, making sure the bread is nicely coated. Place at the top of the oven for 10 minutes (depending on size of croutons) until golden.

 

Put the egg in a small pan, fill with cold water and bring to the boil. As soon as it starts to bubble, take off the heat and rinse under cold water. Place the garlic in a pestle and mortar with a small pinch of salt. Crush into a paste, then add two of the anchovy fillets and crush them, too. Peel the egg and scoop out the white and yolk and beat them into the anchovy mix. Add the lemon juice and Worcestershire sauce, season with a little pepper (you shouldn’t need salt as anchovies do the trick), then slowly pour in about four tablespoons of oil, whisking as you go. Put to one side for a moment.

 

Heat up a griddle pan or barbecue and rub the romaine with a little oil. Grill the lettuce for a couple of minutes until grill marks appear and it begins to wilt. Transfer to a plate.

 

Scatter the warm croutons around the lettuce and spoon over the dressing. Rip the remaining anchovies in half, then drape over the salad. Finely shave over the Parmesan and serve.

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