3 rashers bacon
1 cos lettuce
60gm parmesan cheese shaved or fine grate
2-4 anchovies
1 egg
2 tablespoons lemon juice
1 glove garlic
1/2 cup olive oil
Method
Fry bacon till crisp, tear lettuce leaves place in salad bowl, add bacon and parmesan dressing.
Whisk together (or use blender/stick blender) anchovies, egg, lemon juice and garlic, very slowly add the oil while still whisking until dressing is thick and creamy, drizzle over salad with extra parmesan.
I also add 1 teaspoon of Dijon mustard to dressing, I don't eat anchovies unless they are in this dressing, if you like them add some to the salad.
A classy salad this is! But I am ever such a philistine I always add a sliced tomato and hardboiled egg to this for the extra vitamin/mineral boost. Totally uncouth I know, but eggs are little powerhouses packed with nutrition and low carb.
ReplyDeleteKaren chocfish
A classy salad indeed!
ReplyDelete"I don't eat anchovies unless they are in this dressing"
Alison, I know what you mean, many people don't like them but a few anchovies or a few drops of anchovy essence transform beef stews or steak and kidney. I've served my dishes to friends who hate anchovies but they demanded the recipe for my stews!
I shall try this recipe this week.
Ray
Anchovies are superb in lamb casserole dishes too!
ReplyDeleteGreat recipe, Alison. Looks good too!
The recipe is actually from a friend Royale, who made this one for us for one of our camping meals, I just took the pics! Unlike Royale I love anchovies so will try your suggestions Ray. I too like egg in mine. Now I am getting hungry and it is only just 90 mins after breakfast!
ReplyDeleteThis looks a lovely dish Alison, thank you.
ReplyDeleteIt's great to see and try out recipe suggestions and ideas.
Mary P
You can't beat a salad on warm summer days, thanks for this one.
ReplyDeleteSue