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Caesar Salad

Variation

Instead of chicken, use large, ready-cooked peeled prawns with tails on.

Cheat...

If you don’t have time to make your own Caesar dressing, some good varieties can be found on supermarket shelves.

 

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Instructions

  1. 1

    First, make the dressing. In a bowl, whisk together the egg yolks, lemon juice, mustard powder, Worcestershire sauce, and Tabasco sauce. As you are whisking, add a tiny amount of the sunflower oil; keep whisking and adding the sunflower oil, then the olive oil, a little at a time, until the dressing forms an emulsion. If it is too thick, add a little cold water.


  2. 2

    Put a little of the dressing in a bowl, then add the lettuce leaves, croutons, and half of the Parmesan. Toss together gently, making sure the leaves are coated. Lay out the leaves on 4 individual serving plates or a serving dish, and top with the chicken and anchovies. Sprinkle with the remaining Parmesan, drizzle over some more dressing, and serve.


Ingredients

  • 2 handfuls crisp lettuce leaves, such as Cos
  • 150g ready-made croutons
  • 50g Parmesan cheese, freshly grated
  • 350g ready-cooked chicken, sliced
  • 10 salted brown anchovy fillets
  • 2 egg yolks
  • 2 tbsp lemon juice
  • 1 pinch English mustard powder
  • ½ tbsp Worcestershire sauce
  • ½ tbsp Tabasco sauce
  • 150ml sunflower oil
  • 50ml olive oil

Serves 4

Total time required Total time:

  • Preparation time:
 

Recipe shopping list

12 products

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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