Thursday, August 8, 2013
Whenever I make up a batch of 13 minute eggs I usually make a couple extra so they can sit in the fridge and be used over the next few days, it seems like a waste of effort to only make one or two when I need them, plus they make a great Caesar Salad dressing. Well my version of a Caesar dressing on my version of the Salad, an easy toss together lunch or light dinner and a great way to use up a glut of cos lettuce.
1 very soft egg (13 minute egg)
1 tsp hot mustard
Juice of one lemon
rice bran oil, to start the emulsion
olive oil, to bulk out
Use a whisk to break up the egg, stir in the mustard, whilst whisking slowly, drip-by-drip, pour in the rice bran oil, once a stable emulsion has been formed switch to olive oil, I usually end up using about a fifty-fifty mix of oils, add the lemon juice, salt, pepper and cayenne pepper to taste.
1 baby cos
Well it’s all prep and assembly really, firstly I like to cook the bacon, starting in a cold oven to help the fat render, cook it until it’s nice and crisp or as Agent Dale Cooper would say “Bacon, super-crispy. Almost burned. Cremated.” Remove the bacon from the oven and drain on paper towels.
Using the same tray, toss cubed bread in the hot bacon fat and put in the oven until the bread is golden and crunchy.
Thinly slice the red onion, much like anchovies you’re either a fan of raw onion or not, I love it.
Separate the lettuce leaves and thoroughly wash set aside to drain.
Building the Salad
Garlic confit (or slow roasted garlic)
If you’re making the salad for more than one, and perhaps not everyone appreciates anchovies for just how awesome they are, this is a simple way to customise the dressing for each serving. So in a clean bowl put in some minced anchovies, to taste, along with a clove or two of some garlic confit, mashed, a large spoon or so of the dressing and mix through.
Build up the salad putting in enough leaves, bacon, croutons and onion to satisfy and gently toss through the dressing.