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Caesar Salad CD ACC 25mins
Serves 4 Cold Fish Vegetables Salads Accompaniment
Ingredients 1 Egg 180ml/6fl.oz. Olive Oil 3 tbsp Red Wine Vinegar 1 teasp Worcestershire Sauce Salt and Black Pepper 1 Garlic Clove, crushed The Juice of 1 Lemon 50g/2oz tinned Anchovy Fillets 1 head Romaine Lettuce, washed and well dried 25g/1oz Parmesan cheese, grated 50g/2oz Garlic Croutons
Instructions
1. Bring a small pan of water to the boil, add the egg and cook for 1 minute only. Remove from the heat and set aside to cool a little.
2. Meanwhile, place the oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice in a bowl and whisk until well blended and thickened.
3. Whisk the slightly cooled egg into the dressing until thoroughly blended.
4. Mash 3/4 (three quarters) of the anchovies in s small bowl and whisk them into the dressing. Reserve the remaining anchovies for garnish.
5. To serve - tear the lettuce leaves into largish pieces and place in a large salad bowl. Pour the dressing over the top and toss lightly then add the cheese, croutons and freshly ground pepper and toss to mix well. Garnish with the reserved anchovies and serve immediately.
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