Caesar salad sauce
Why not opting for a deconstructed and very versatile version of a classic Ceasar salad. If a completely smooth texture is preferred, blend salad and parsley with a little extra cream to a smooth puree before adding it to the sauce. The recipe below gives a smooth sauce, with the greens adding some texture. The sauce works well as a lubricant for pasta, and is equally good as a soup.
Ingredients
- 1 garlic clove, finely chopped
- 20 g anchovis fillets, drained and finely chopped
- 100 g Parmesan, finely grated
- 250 ml cream
- 1 tsp Dijon mustard
- 2 eggs
- salt, white pepper
- pinch of ground nutmeg
- 200 g Romana salad, finely shredded
- small handful of flat-leaf parsley, finely shredded
- rapeseed oil
- 1 unwaxed lemon, finely grated zest
Method
- In a bowl, combine Parmesan, cream, eggs, mustard, salt, pepper and nutmeg. Blend to a smooth consistency, set aside.
- In a frying pan, heat a little oil over moderate heat. Add garlic, sweat for a few minutes. Add anchovis, reduce heat and stir until anchovis dissolve. Remove from heat, add Parmesan-cream mixture and gently warm (do not heat to boiling point or else you will end up with scrambled eggs). Add salad and parsley, add grated lemon zest.