Recipes - Dinner

Winter Caesar Salad with Hass Avocado

Ingredients

340g waxy potatoes

200g bacon lardons

2 small heads of white chicory

2 small heads of red chicory

1 bunch of watercress

1 Hass avocado, sliced

80-100g Parmesan cheese, shaved with potato peeler

A small bunch of chives, finely chopped

For the dressing

2 egg yolks

1tsp Dijon mustard

1 small clove of garlic, crushed

6 sustainably caught anchovy fillets (look on the label), chopped

Juice of half a lemon

200mls olive oil

Parmesan or Gran Padano, grated (about 30g)

Dash of Worcestershire sauce

Serves

4

Preparation Time

45mins

Method
  1. Place the egg yolks, lemon juice, mustard, anchovies and garlic into a food processor. With the motor running, gradually add the olive oil in a very slow stream. Blend to the consistency of double cream, then add the Parmesan cheese and the Worcestershire sauce, you may need to add a splash of water if it gets too thick. Taste and season with salt and pepper, don’t be afraid to add more lemon juice if needed.
  2. Simmer the potatoes in salted, boiling water and when they are tender (pierce them with a sharp knife to see), drain and toss in a few generous tablespoons of the dressing whilst still warm. Heat a heavy based frying pan on a medium heat, add one tablespoon of olive oil, when hot add the bacon and fry until golden. Remove from the heat and drain on kitchen paper.
  3. Discard any bruised outer leaves from the chicory. Remove each leaf and place into a large bowl. Add the watercress, season with a little salt and pepper and a few tablespoons of the dressing and toss gently with your hands. The leaves should be lightly coated and glistening with the dressing. Arrange the leaves in a salad bowl or individual plates and top with the potatoes and bacon. Finally add slices of the avocado and shavings of the Parmesan cheese (use a potato peeler for wafer thin slices). Drizzle over more of the dressing and sprinkle with the chives.