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Caesar Salad
Serves two

3 anchovy fillets
1 clove of garlic, chopped
2 teaspoons Dijon mustard
1 tablespoon wine vinegar
3 tablespoons whole egg mayonnaise
1 tablespoon water
2 eggs
2 slices white bread, sliced into strips
1 clove garlic, cut in half (leave the skin on)
2 rashers bacon, rind removed
1 cos lettuce, washed, dried and leaves separated
some fresh parsley, chopped
40g Parmesan cheese, shaved (if desired)

Mash the anchovy fillets with the chopped garlic into a paste. Add
the Dijon mustard to the paste and mash it together. Then add the
wine vinegar and stir that through. Add the whole egg mayonnaise
with the water and black pepper and mix well. The dressing should
have a pourable consistency.

Prepare the other components before combining them to make the
salad. Put the eggs into a saucepan and cover with warm water. As
the water comes to the boil stir the eggs four or five times over
the next minute. This will centre the yolks and make even proportions
when sliced. Cook for six minutes for a soft yolk and eight minutes
for a hard centre. When cooked, remove and drain the water. Cover
with fresh cold water and allow to cool before shelling and cutting
into quarters, lengthways.

Put the strips of bread onto a grill plate that has been lightly
brushed with olive oil. Grill on both sides until the strips are
golden brown, then wipe the bread with the cut clove of garlic and
set aside. Cook the bacon rashers on both sides, remove and cut
into tiny pieces.

Use the centre leaves for presentation. Take the outer leaves chop
them up and place them in a serving bowl. Drizzle some of the
dressing over the lettuce and toss. Arrange the centre leaves of
the lettuce vertically around the sides of the serving bowl. Place
the egg onto the lettuce and scatter the bacon over the egg. Then
place the croutons on top and drizzle over the remainder of the
dressing. Scatter shaved Parmesan cheese over the salad if desired.
Garnish with a scattering of parsley and some freshly ground black


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