Caesar Salad

Summer is the season for sunshine and salads. While I can't promise sun - this recipe will ensure at least your salads are up to scratch.

Recipe, Caesar Salad, Nigel Brown

Ingredients

1 large free-range egg
1 garlic clove, peeled and crushed
1 tbsp lime juice
2 tsp Worcestershire sauce
4-5 anchovy fillets
3 tbsp olive oil, plus extra for frying
ground black pepper
2 slices of white bread, crusts removed, cubed
1 lambs lettuce, washed, dried, and torn into pieces
25g grated parmesan cheese

Method

1. Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process.

2. Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil.

3. Process well and add pepper to taste. Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper.

4. Place the lambs lettuce into a large bowl. To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Mix together and serve at once.