This Caesar salad recipe is one of my go to's when I have lots of cos lettuce in the garden. The hot sunny weeks we have had lately, has pushed the cos to just on the edge of going to seed. I cut a big bowl of leaves tonight, and the remaining plants can go to seed for a winter supply.
The salad was devoured before I thought to take a photo.
The secret is the dressing: Blitz together 2 cloves chopped garlic, 1/4 cup white wine vinegar, 2 egg yolks, 2 tsp Dijon mustard, 1 Tab Worcestershire sauce, 2 anchovies (and a little of the oil they were swimming in) pinch of sea salt. Add 3/4 light oil (like grapeseed) and 1 Tab grated parmesan cheese.
Dress (there will be heaps of dressing, so just use what you need) a big bowl of salad leaves and lay them on a plate. Add fried bacon bits, chopped parsley or coriander, freshly made tiny croutons and top with a poached egg and a few thin slices of parmesan.
This is a Matt Wilkinson recipe from his wonderful book "Mr Wilkinson's Simply Dressed Salads"
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