Thursday, May 28, 2009

Further Adventures of a Breadstick Toastie

You can use the little breadstick toasties I posted about the other day to make the most delish croutons for a caesar salad. Proceed exactly as you would for the standard toasties, but after you have spritzed the second side with olive oil, sprinkle them with grated parmesan cheese before popping back under the grill. If you are feeling extra adventurous you might even like to rub the bread with a garlic clove first.

Now that you've got your croutons sorted you may as well make your own caesar dressing. This is too easy and tastes like the dressings that you'd get on a restaurant salad, not some pale imitation from the supermarket shelves.


You will need:

1 raw egg
1 tblsp white vinegar
2 tsp smooth mustard
6 anchovy fillets
3 cloves garlic, sliced
1/2 cup mild olive oil
the juice of half a lemon

Put the first 5 ingredients in the bowl of your food processor and whiz until combined. Add the oil in a slow stream while the processor is running. Then allow it to run for a minute or two afterwards until the desired consistency is reached. At this point I give the dressing a little test taste and add the lemon juice a little bit at a time until it tastes like I think it should! We do like our caesar dressing strong around here, so if you'd prefer it a little less pungent just cut down on the amount of garlic and/or anchovy you use.

Now all you need is some cos, a couple of boiled eggs, some fried bacon, a bit of shaved parmesan and you're good to go!

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