Another cracker of a huge bowl of salad, and another favourite. Was going to make a mayo but have run out of eggs so used Hellmann’s instead. Can’t stop with the salads in this weather 😃
For 2 generously:
70g mayo
1 small clove garlic, crushed
4 anchovy fillets, chopped
1tbsp cream
1tsp white wine vinegar
Juice of half a lemon
25g Parmesan
2 slices rustic bread
2tbsp olive oil
Lots of crisp leaves (I used baby cos and mizuna)
Mix the mayo with the garlic, anchovies, cream, vinegar and lemon juice together in a bowl. Grate in about half the Parmesan and have a taste then season as you like and let down with a little water to create the consistency of pouring cream.
Adjust with more of anything so you have the perfect balance of salty, sharp and creamy. It’s all about the dressing so keep tasting as you mix and building the flavour.
Cut the bread into cubes and fry in olive oil over a medium heat for about 5 minutes, tossing about now and then. When the croutons are golden and crisp drain on kitchen paper and sprinkle with fine salt.
Wash and dry the leaves then in a large bowl pour on the dressing and mix thoroughly. Scatter over the croutons and grate over the rest of the cheese. Serve with crisp chicken thighs using the cold pan method from recipe 19 or a roast chicken.
This was a great meal at the end of an awesome day xxx
