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Peter Evans

Mini Caesar Salads

Mini Caesar Salads
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Pete puts a great twist on an old favourite.

Ingredients

  • 1 head Baby Cos lettuce
  • pancetta crisped in the oven with some brown sugar
  • 4 boiled Free Range Eggs
  • shaved Parmesan

Caesar Dressing

  • 2 Eggs
  • 1 Garlic Clove
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 Anchovies
  • 50 ml white wine vinegar
  • 100 ml Olive Oil
  • 100 ml vegetable oil
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Method

  1. Combine all the dressing ingredients, except for the oil, in a food processor.
  2. Blend until smooth.
  3. Gradually add the oil in a steady stream until fully incorporated and mixture is of a mayonnaise consistency. Take off darker outer leaves of lettuce and discard, wash the rest of the lettuce and slice thinly and place in a bowl. Grate the egg on top and place in the shaved parmesan and crisp pancetta.
  4. Drizzle with the Caesar dressing and place into the glasses. Stand some grissini sticks in the glass and garnish with anchovies if you like.
  5. Serve with some chutneys, mustard, crusty bread, croissants, brioche etc.
  6. Note: If making the salads earlier in the day, just place them in the fridge without the dressing and grissini sticks and dress them when you serve them.
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