We are a bit crazy about lettuce at The Lettuce Shop, one might think we're famous for it. This week we have noticed that cos and festival lettuce are both looking fantastic, so we thought we'd bring this fabulous recipe to your attention.
Caesar salad is famous for its lettuce, cos lettuce makes this dish (as well as the creamy Caesar dressing). We made our own dressing, if we're going to do it we may as well do it properly and keep it fresh all round.
Ingredients (serves 2):
1 cos
lettuce, torn into pieces
2
eggs, boiled, peeled and cut in half
50g
croutons ***
4-6
anchovy fillets
50g
parmesan, freshly shaved
Freshly
ground black pepper
**
Optional: Bacon or chicken pieces
Dressing (makes 1 cup):
2
egg yolks, at room temperature
1
tbs Dijon mustard
½
tsp salt
1
tbs lemon juice
1
cup extra light olive oil (do not use EVOO, makes mayo bitter)
4
anchovy fillets
1
clove garlic, crushed
1
tsp Worcestershire sauce
To
make dressing, place egg yolks, mustard and salt into small food processor and
combine well for 30 seconds. Add lemon juice and process for a further 30
seconds.
With
the food processor running, first add a few drops of olive oil, then slowly add
the olive oil at a very thin drizzle until all oil has been added and you have
a creamy mayo texture.
Add
anchovy fillets, garlic and Worcestshire sauce, process until combined. The sauce should
be of a slightly runny consistency, if too thick add some water and mix well.
Arrange
cos leaves on a plate, top with croutons, eggs, parmesan and drizzle generously
with dressing. Season with lashings of freshly ground black pepper and serve!
*If
you would like to add bacon, lay bacon slices on a baking tray and cook in the
oven at 180C for about 10 minutes or until crispy. Drain on paper towel.
Alternatively add shredded chicken.
Do you have a favourite lettuce-based salad? Share it with us.