Ingredients:
Yolk from a fresh egg (Tannis ‘coddles’ the egg in cup of boiled water for 2 minutes before breaking and discarding the eggwhite)
2 tbsp Maille Dijon mustard
2-3 tsp anchovy paste
3-4 cloves garlic, pressed or finely minced
¼ cup fresh lemon juice
2/3 cup good quality olive oil
2 heaping tbsp of grated good quality parmesan cheese
Shake well in a jar with a lid, then let sit to blend flavours a few hours.
Mix dressing on large amount of cleaned, dried romaine lettuce, torn in bite sized pieces. Add bacon, extra cheese and croutons if desired.
Tannis...she's a family friend and she is Cleopatra to Caesar's salad.
Word of the Day: Coddling
Coddled eggs are made by very briefly immersing an egg in the shell in boiled water to slightly cook or 'coddle' them. The best eggs for coddling are fresh eggs, (if eggs are more than a week old, the whites thin out). Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.
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