As we seem to be clinging on to Summer I thought I'd get this recipe in before Autumn finally decides to make an appearance. I love nothing more than a good Caesar salad - and if you're cooking for vegetarians, this is perfect. If you want to 'beef' it up feel free to add chicken to it!
This dish serves 4-6 people, it's great for lunches the next day, or spread onto a big chunky chicken salad sandwich. Simple, delicious...let's head to the fridge and get on with it!
Ingredients for the dressing:
50g finely grated Parmesan
1tbsp white wine vinegar
125g mayonnaise (I like Heinz as it's really creamy!)
1 tbsp Dijon (I use Maille)
1 fat garlic clove
4 chopped anchovies
30ml extra virgin olive oil
Ingredients for the dish:
4/6 free range eggs
a selection of your favourite salad leaves
extra Parmesan for shaving over the finished dish
- Place all of the dressing ingredients into a processor and blend until smooth! It's as simple as that!
- Put in the fridge until needed - but make sure you take it out a good hour or so before serving, as with most dressings it's better served at room temperature.
- Cook the eggs until hard boiled and leave to cool slightly. Arrange the salad leaves on the plate, cut the eggs into quarters and spread some anchovies over the salad and eggs. Add scattered shavings of Parmesan over the dish - I do this using a vegetable peeler, and then drizzle over the dressing.
- As I said, feel free to add potatoes or chicken if you'd like a more substantial meal, but it's quite nice to have a meat free night a few times a week.
Bon appetit! Let the flavours work their magic and enjoy your meal!
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