Transfer to a serving plate/bowl and add the remaining parmesan, croutons and speck, halved eggs and extra anchovies if you like. Toss the lettuce with the dressing and ¾ of the parmesan, ¾ of the croutons and ¾ of the speck. Wash and thoroughly dry the lettuce leaves, cutting leaves lengthways if they are too large. If you prefer, you can whisk the ingredients together in a bowl rather than using a mortar and pestle. The ingredients should emulsify to a creamy dressing rather than splitting. When you have added all the vegetable oil, repeat with the olive oil. Then add the lemon juice and Worcestershire sauce, followed by the vegetable oil, drizzling in a little oil at a time and continuing to mix with the pestle so the dressing emulsifies. Remove from the oven and cool.Ĭombine the egg yolk, mustard and anchovies in a large mortar, crushing them together to form a paste. Bake for 15 minutes, stirring halfway through, until the croutons are golden brown and crisp all over. Toss the bread cubes in the oil in the pan, season with salt and place the pan in the oven. Remove the speck from the pan with a slotted spoon, leaving the oil in the pan. Heat a medium ovenproof frying pan over medium heat, add the oil and the bruised garlic cloves and fry the speck until browned but still soft. Heat the oven to 180C fan-forced (200C conventional). Transfer immediately to iced water to cool completely, then peel. Prick a small hole in the base of your eggs (if using) and boil them for 7 minutes (see note). 100g speck, rind removed and cut into thick lardonsĢ50g (3 cups) sourdough bread, cut into 3cm cubesĢ heads baby cos lettuce, large dark outer leaves discardedġ cup freshly grated parmesan cheese, grated with a MicroplaneĤ anchovies, plus extra for the salad if you like
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