Dorset Primary School
Caesar saladServes: 25 tastesRecipe source: Stephanie Alexander cooks companionEquipmentFood processorSaucepanMortar and pestleBoardsKnivesElectric Frying panIngredients:4 cos lettuces6 eggs1 baguette30 grams parmesan cheese3 sprigs parsleyDressing1 clove garlicpinch salt? cup olive oil2 tablespoon red wine vinegar2 teaspoon lemon juice2 tablespoon grated parmesan2 tspn Dijon mustard2 anchovy filletsWhat to do:Put a medium sized saucepan on to boilGently pull the lettuce leaves apart, wash and dry and wrap in a tea towel and put in the fridge to crisp upFinely chop the parsley and set aside for laterCut the baguette into small cubes for croutons and gently fry in some olive oil in the electric frying pan until crisp and goldenPut the eggs in to boiling water and return them to the boil, let them cook for 4 minutesDrain under cold water until you can touch themGently peel 3 of the eggs cut into slices and set aside, for the salad Using a peeler shave the parmesan cheese and set aside on a plate ready to garnish the salad Crack the remaining 3 eggs over a small bowl and scoop out the contents, transfer them to the food processorIn the mortar and pestle add the clove of garlic with a pinch of salt and work into a pasteThen add the anchovies, mustard, lemon juice, vinegar and grated parmesan to the mortar and pestle and combineWith the motor running on low add the contents of the mortar and pestleThen add the olive oil in to the top of the food processor in a slow stream until all finished. The dressing will thicken and look like mayonnaiseArrange the cos leaves onto 3 serving plattersScatter the 3 platters with the croutons and sliced egg, then drizzle the dressing over each salad and then garnish with some chopped parsley and shaved parmesan ................
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