Now, to many this is nothing new as it is widely known and well liked in English speaking countries.
I was tought this particular recipe by Martha, a Canadian acquantance, about 20 years ago (gosh, I'm getting on a bit).
It's been a while since I last prepared caesar salad and don't really know why I suddenly felt the urge. Must have been the spring weather. It felt quite nostalgic eating it again.
Normally this is made with romaine lettuce, but iceberg works well too.
- 1 clove of garlic, peeled
- 1/2 tbsp mustard powder
- juice of 1/2 lemon
- 1 tbsp Worcester sauce
- 1 coddled egg (*)
- 1 tin of anchovies
- 3 tbsp olive oil
- 5 tbsp sunflower oil
- 3 heaped tbsp freshly grated parmesan
- seasoning (salt and freshly cracked black pepper)
- shavings of parmesan
- croutons (**)
- cubed cooked chicken (***)
- romaine or iceberg lettuce
(**) Croutons, made from sliced and cubed bread. Either fry in a pan with some oil or spread them on an oven tray and toast them in the oven.
(***)The chicken can be blanched, panfried or leftover roast chicken. I had fillet of chicken (our home grown) which I dowsed (when cubed) in a marinade. Juice of 1/2 lemon, splash of olive oil, thyme, rosemary, oregano, salt, black pepper, garlic powder,paprika and a pinch of cayenne. Then shallow fried in a pan. hm-hm.
- In a jug/beaker, put the garlic, Worcester sauce, lemon juice, mustard, coddled egg, 1/2 of the anchovies.
- Use a hand held blender and blend till smooth.
- Add the oil and blend again. You should have a creamy consistency.
- Now step away from the blender and add the grated parmesan.
- Season with salt and pepper.
- That's your dressing ready.
- Rip the lettuce leaves in large pieces toss with the dressing (only just before serving), croutons, slivers of the anchovies, chicken and finish with the shavings and more black pepper.
- Whoah !