loader image

INGREDIENTS

+

CAESAR DRESSING

2 egg yolks

20g English mustard

2 anchovy fillets

3 finely chopped garlic cloves

8 turns of milled black pepper + 4g salt

30g white wine vinegar + little lemon juice

30g micro-planed parmesan

400ml vegetable oil   

50ml water

+

SALAD

2 x Gem lettuce: whole leaves

1 X whole Cos lettuce cut in half and broken into leaves

20g Parmesan: micro-planed over the finished dish. Leave extra strips Parmesan strips

Anchovy fillets (you may or may not want to add )

The sour dough crisp croutons

150g dressing

Cooked chicken

+

PEANUT SAUCE MARINADE FOR THE CHICKEN

200g of peanut butter

50g light soya sauce

50g Tahini paste

50g rice vinegar or white 

30g honey

20g sesame oil

50g mirin  (optional)

4g salt

 

Whisk the above so that it emulsifies or blend well till smooth.

+

CAESAR SALAD

MAKES SIX

METHOD

+

CAESAR DRESSING

 

Blend in a Magi Mix machine the mustard, salt, pepper, vinegar, garlic, anchovies and egg yolk. Mix for 3-4 mins till emulsified, then slowly add the oil. (You may need to add a little water, if it gets too thick) Then add a little lemon juice and parmesan at the end.

+

SOURDOUGH BREAD CRISP

4 slices of sour dough cut into 1cm cubes and splash with olive oil. Add a few thyme sprigs and a generous sprinkling of Maldon sat before placing onto a tray in the oven at 180c until they are golden brown for approx 5 mins.  

+