 |
 |
 |
 |
 |
 |
 |
Ingredients
1 large free-range egg 1 large garlic clove, peeled and crushed 1 tbsp lime juice 2 tsp Worcestershire sauce 4-5 anchovy fillets, chopped (optional) 3 tbsp olive oil, plus a little extra for frying freshly ground black pepper 25g/1oz parmesan cheese, coarsely grated 1 cos lettuce, washed and torn into pieces 2 thick slices of white bread, crusts removed, cubed
Method
1. Place the egg in a pan of cold water and bring to the boil. Boil for 1 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. Process well and add pepper to taste. 3. Place the cos lettuce in a bowl. 4. Fry the bread cubes in a little olive oil until crispy, then drain on kitchen paper. 5. To serve, pour the dressing over the leaves and add the croutons and parmesan. Toss well and serve at once.
The BBC is not responsible for the contents of any other sites listed.
Show me more salad leaf recipes
Show me more James Martin recipes
Find out more about these ingredients and techniques:
Olive oil
Garlic
Croutons
Anchovy
Parmesan
Mustard
|
|
|
|
|
 |
 |
 |
|
 |
 |
 |
|
 |
 |
 |
|
 |
 |
 |
|
 |
 |
 |
 |
 |
Get to grips with the language of food in the glossary |
|
 |
 |
 |
|
 |
 |
 |
 |
 |
Chat with fellow foodies |
|
|
|