NIGEL SLATER'S CEASAR SALAD
INGREDIENTS
(feeds 6 as a first course)
250g of potatoes
3 large garlic cloves, diced
6 tbsp of extra virgin olive oil
a few drops of Worcestershire sauce
2 eggs
12 large lettuce leaves
1 lemon
30g of parmesan, freshly grated
plenty of salt and pepper
Step 1
First up, the potato croutons. Get a freezer bag, put in the potatoes unpeeled but diced, about 1cm square, and then add 2 tablespoons of olive oil. Shake the bag about so the oil disperses and covers all the cubes of potato, empty them into a tray and then roast for 45 minutes to an hour at 200°C. When they're glistening brown, take them off the tray, lay them on some kitchen towel and sprinkle with salt.
Step 2
You don't want them to go on the salad when super hot, so let them cool down for 10 mins or so.
Step 3
Put some water on for the eggs, then, when boiling, lower in the eggs and boil for exactly 1 minute. Remove and set aside.
Step 4
Tear the leaves into eatable sizes and toss with 3-4 tablespoons of olive oil to coat lightly. Sprinkle over a pinch of salt, a few grinds of pepper and toss again. Shake over 6 drops of Worcestershire sauce, squeeze on the lemon juice, break in the eggs and toss to blend it all together. Toss with the cheese and then with the potato croutons at the very last min, as you bring it to the table - any sooner and it'll wilt.
Step 5
If you want to add anchovies - which aren't an OG ingredient, but defo do taste lovely in it - just mash one or two up with the olive oil and toss them into the salad.
Get stuck in.
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