There are many variations on this classic salad, at home you can add some grilled chicken or crispy bacon – but this is the original, and a mighty fine one at that…!
Fresh from the garden: cos (romaine) lettuce, eggs, lemon
Recipe source: adapted from a recipe by Martha Stewart
- Measuring – ½ cup, tablespoon, teaspoon, ½ teaspoon, 1/4 teaspoon
- Small saucepan
- Salad spinner
- Chopping board & knife
- Citrus juicer
- Bowls – large, small
- Mortar & pestle
- Medium frying pan
- Slotted spoon
- Serving bowls
For the croutons
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- Half a loaf of sourdough bread
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne
- 1/2 teaspoon ground black pepper
For the salad
- 2 garlic cloves
- 4 anchovy fillets
- Flaked salt & black pepper
- 1 lemon
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 4 large eggs to poach plus 1 extra
- 1/2 cup extra-virgin olive oil
- 1 large cos (romaine) lettuce
- 80g Parmesan
What to do:
- Preheat the oven to 200C.
- Carefully melt the butter in the small saucepan.
- Remove the crust from the half-loaf of bread and then slice the bread into cubes.
- Combine the melted butter and tablespoon of olive oil in a large bowl. Add the cubes of bread and then sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a baking sheet. Bake until croutons are golden for about 10 minutes.
- Meanwhile, discard the outer leaves of the lettuce, wash the inner leaves and spin them dry. Chop the leaves into 3cm ribbons.
- Slice the crusts from the bread, discarding them, and cut the bread into 1cm cubes.
- To poach 4 eggs, fill the medium sized frying pan 5cm deep with water and bring to a simmer. Fill the large bowl with cold water. Carefully crack each egg into a small bowl without breaking it and then carefully slide into the water. Let the pan sit for 4 minutes before removing each egg into the bowl of cold water with a slotted spoon.
- Meanwhile, weigh the parmesan and grate it. Juice the lemon to yield 1 tablespoon juice. Separate the remaining egg and reserve the yolk.
- Place the garlic, anchovy fillets, and a teaspoon of salt into the mortar. Using the pestle, mash the garlic and anchovies into a paste. Using the fork, whisk in a grind of pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Transfer to the large bowl and whisk in the olive oil.
- Add the croutons, the lettuce and most of the cheese to the bowl, and toss well. Divide into your serving bowls.
- Carefully drain the eggs one by one and place on top of each salad. Sprinkle the remaining parmesan on and serve immediately!
Categories: Kitchen Garden, Recipe
Tags: anchovies, children, cooking, cos lettuce, croutons, eggs, kids, poached, romaine, salad
Spring has sprung, hooray! I love these days of crisp mornings that turn into warm afternoons, especially being in the cottage with all the beautiful sun shining through the windows and the doors open and breeze flowing all the way through, so lovely…
We’ve been cooking some great food this last fortnight: loads of broccoli with anchovies and garlic on pizza and also tossed in our own hand-rolled wholewheat linguine: our muscles are getting a good work-out on the pasta machines! The cabbages are going crazy in size (and slugs…) so we’ve chopped off their heads, washed them well and made soup with carrot and caraway seeds, and also dressed some more lovely green salads with crunchy croutons… and we’ve been experimenting with dairy- and wheat-free orange and vanilla biscuits too using olive oil and spelt instead – quite delicious!
Thanks to more and more gorgeous volunteers appearing at the door as we’ve had some fab classes these last weeks with all stations filled (meaning five different dishes and lots of food on the tables!) and many hands making the clean-up work lighter…!
Sorry for the delay in the getting the market table up and running – watch this space or keep your eyes open in the next few weeks… In the meantime have a great & happy fathers’ day and see you soon!