1 small cos lettuce
1 packet prepared crispheart lettuce
(or the heart of a webb)
1 large hadfull of rocket leaves
a 2 oz tin of anchovy fillets, drained
(reserving the oil)
Croutons...
2 oz of crustless bread cut into 1/2" chunks
1 tbsp of extra virgin olive oil
1 tbsp of finely grated parmesan
1 clove of garlic, crushed
Dressing...
a size 1 egg
1 clove of garlic
the juice of 1 lime
1 heaped tsp of mustard powder
1/2 tsp of worcester sauce
5 fl oz of extra virgin olive oil
1 1/2 oz parmesan cheese, grated
salt and pepper
Instructions...
1) Make the croutons. Preheat oven to 180 C (Gas 4). Place
the cubes of bread in a bowl together with the crushed
clove of garlic and 1 rounded tbsp of parmesan. Stir and
toss the bread until evenly coated. Spread the croutons
out on a baking sheet. Bake in the oven for 10 minutes
(remembering to use the timer). Remove from the oven and
leave to cool.
2) Make the dressing by breaking an egg in the bowl of a
food processor. Add peeled garlic, the lime juice, 2 of
the anchovy fillets, the mustard and the worcestershire
sauce. Blend until smooth. Keeping the motor running
pour the olive oil and anchovy oil in through the feeder
funnel in a slow steady stream. The sauce should have
the consistency of pouring cream. Season as required.
3) Arrange the lettuce leaves in a large salad bowl. Snip
in the remaining anchivies and distribute them evenly.
When ready to serve pour over the dressing and toss well.
Sprinkle in 1 1/2 oz parmesan and toss again. Scatter
croutons over then serve.
