• Warm Salads - 03

    From Dave Drum@1:3634/12 to All on Thu Jan 26 16:31:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Asparagus, Egg & Potato Caesar Salad
    Categories: Seafood, Potatoes, Vegetables, Cheese
    Yield: 4 servings

    200 g Sourdough bread
    50 g Grated Parmigiano Reggiano
    2 tb Olive oil
    4 lg Eggs
    +=PLUS=+
    2 lg Egg yolks
    500 g (17.5 oz) new potatoes
    250 g (8 oz) asparagus spears
    6 Anchovy fillets
    1 cl Garlic
    1 ts Dijon mustard
    170 ml (.6 c) sunflower oil
    5 tb Grated Parmigiano Reggiano
    1 tb Finely chopped parsley
    1 tb Finely chopped chives
    60 g (2 oz) watercress

    Set the oven to 180ºC/355ºF(fan)/gas 6.

    Tear the sourdough bread into 2cm chunks and toss in
    a large bowl with 50g grated Parmigiano Reggiano and 2
    tbsp olive oil. Spread evenly over the baking tray and
    bake for 15 minutes until golden. Set aside.

    Meanwhile, bring a large pot of water to the boil and
    cook 4 large free-range eggs in their shells for 7
    minutes. Drain and plunge the eggs into iced water to
    cool. Peel and set aside. Fill the pan with cold water,
    add a large pinch of salt and the new potatoes. Bring to
    the boil, then simmer for 15 minutes until nearly
    tender. Add 250g asparagus spears to the pot and cook
    for 1-2 minutes more, then drain. Refresh the asparagus
    in the iced water and set the potatoes aside.

    To make the dressing, chop the anchovy fillets and
    garlic clove on a board with a pinch of salt, then use
    the flat of your knife to mash to a paste. In a glass
    bowl, whisk the anchovy paste with the large free-range
    egg yolks and 1 tsp dijon mustard. Very slowly whisk in
    the sunflower oil, starting with a drop at a time,
    whisking to form a thick emulsion, then add the
    remaining oil in a slow stream, whisking all the time.
    If the dressing becomes too thick, add a squeeze of
    lemon juice to loosen it and continue until all the oil
    is used. Stir in 5 tbsp grated Parmigiano Reggiano and
    season to taste with more lemon juice, salt and black
    pepper.

    Cut the eggs into quarters. Halve the asparagus spears
    lengthways, cut the potatoes into thick slices, then
    toss with a tbsp each of finely chopped parsley and
    chives, 60g watercress and half the prepared croutons.
    Divide among plates, top with the eggs and sprinkle with
    the remaining croutons. Drizzle with the dressing and
    serve with parmesan shavings, if you like. 

    By: Jess Meyer

    RECIPE FROM: https://www.deliciousmagazine.co.uk

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