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Caesar salad (V)
- 4 medium Cos lettuces
- 1 ciabatta loaf
- Olive oil
- 150g Parmesan, grated
- 1 punnet cherry tomatoes, washed and halved
- 500g mayonnaise
- 1 clove garlic, finely crushed
- 1 teaspoon anchovy paste
- Juice of 1 lemon
- 100ml vegetable stock (cold)
- Cracked black pepper to taste
- 10g chives, very finely chopped (retain a few for garnish)
Separate, wash, thoroughly dry and refrigerate the lettuce leaves. Slice the ciabatta into croûtons and sprinkle very lightly with olive
oil on both sides. Place on a baking tray in the oven at 120°C, turning regularly until lightly brown and crisp. Remove from the
oven and place to one side.
Mix the dressing ingredients in a bowl with a tablespoon of Parmesan to a nice coating consistency: if the mix gets too thick simply add a little water. Break the lettuce into serving pieces and plate into serving bowls. Drizzle with the dressing, and sprinkle with Parmesan and halved cherry tomatoes. Finish with croûtons and a few chives.
As alternatives, top with a little smoked salmon, chicken pieces or crisped Pancetta. Omitting the anchovy paste makes this a perfect
vegetarian dish, either as a starter or main course.