for about 6-8 persons

You will need:

  • coss lettuce
  • a piece of focaccia bread
  • garlic (2 cloves)
  • anchovy Fillets (8 strips)
  • parmesan cheese (piece)
  • yolk of one egg (replace for pasteurized egg yolk when serving the elderly or pregnant guests) 
  • worcestershire sauce
  • mustard powder
  • olive oil
  • sunflower oil
  • lemon juice
  • pepper and salt

For the croutons:
Preheat the oven to 200 degrees. Cut the focaccia into cubes and toss with a little olive oil and 1 pressed clove of garlic. Heat in the oven until crispy (about 10 minutes). Take them out of the oven and sprinkle with some salt. Leave to cool and store in a container or bag. 

The dressing:
Cut the parmesan cheese (50 grams) into cubes and place in a blender. Add the egg yolks, 2 anchovy fillets, ½ teaspoon of worcestershire sauce, 1 clove of garlic, ½ teaspoon mustard powder, 1 tablespoon lemon juice, pepper. Blend and slowly add 100 ml of olive oil and 50 ml of sunflower oil. Finish to taste.

The lettuce:
Remove the core of the lettuce. Tear the lettuce leaves, rinse well, dry and tear into bite-sized pieces. Keep in the refrigerator so it will remain crisp.

Some final bits and pieces:
Cut some anchovy fillets (about 6 pieces, to taste) into pieces of 1 centimeter and store in a separate bag.
Grate some parmesan cheese with a vegetable peeler and also store in a bag.

To finish:
Divide the lettuce leaves on plates, pour over the dressing, then finish with the anchovy fillets, croutons and parmesan curls.

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