Chicory Caesar Salad
| Published: 24th January 2008 20:08 |
A perfect winter salad, a welcome lighter meal in a season of much heavier fayre. The slight herbal bitterness of the chicory contrasts beautifully with the rich creaminess of the dressing. Use slightly stale bread for extra crunchy croutons.
Serves: 2
Preparation Time: 10 minutes
Cooking Time: 5 Minutes
Ingredients
2 tbsp olive oil
2 slices Ciabatta bread, cut into 2 cm cubes
2 heads Chicory, broken into leaves
1 clove Garlic, crushed
25 g parmesan shavings
For the dressing:
1 Anchovy fillet, finely chopped
1 Egg yolk
¼ tsp Dijon mustard
1 tbsp lemon juice
100ml Mild olive oil
½ tbsp Double cream
25 g Capers, roughly chopped
large pinch Freshly ground black pepper
Method
1. In a frying pan heat the oil, then add the bread cubes and cook until golden brown. Put on kitchen paper to drain off any excess oil and allow to cool.
2. In a large bowl combine together all the dressing ingredients and whisk well until completely combined.
3. Pile the leaves onto individual plates then top with parmesan shavings and croutons.
To make this light lunch dish into a main meal add griddled chicken, bacon and thickly sliced avocado.
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