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90 ml (3 fl oz/ 1/3 cup) olive oil
2 cloves garlic, halved
4 thick slices bread
1 cos lettuce
6 anchovy fillets, chopped
30 g (1 oz/ ¼ cup) grated Parmesan cheese
SOFT EGG DRESSING:
1 egg
5 teaspoons lemon juice
3 tablespoons olive oil
1 teaspoon Worcestershire sauce
¼ teaspoon Dijon mustard
Salt and pepper
METHOD:
Place oil in a bowl with garlic; allow to stand for 1 hour, then remove garlic.
Toast bread, remove crusts and cut into squares. Heat garlic flavoured oil in a frying pan. Add bread cubes and fry until crisp and golden, turning frequently. Lift out croutons and drain on absorbent kitchen paper.
To assemble salad, tear most of the lettuce into large pieces, reserving a few small inner leaves whole. Arrange whole leaves around edge of a salad bowl. Put torn lettuce in the centre with croutons, anchovies and Parmesan cheese.
To make make dressing, boil egg for 1 minute. Crack open into a bowl, scraping out from the shell. Add taste with sale and pepper, and whick until smooth.
Pour dressing over salad and toss gently. Serve immediately.
Posted By:
shaista, karachi