Caesar Salad

No. 162

Daughter has just acquired a new iPad app where a bell rings every time a Dalmatian puppy jumps on its trampoline; annoying, but not as irritating as Heidi Klum, who doth protest too much methinks at remarks of a downgrading, although I’m unsure if her currency falls below that of milk, which is now cheaper than water.

 

Talk of super models has left me craving a classic catwalk queen of a dish, so this week we all have to hail Caesar and prepare the Emperors classic salad.

 

First make the croutons by taking off the crust of two slices of bread, cutting into 1″ cubes, drizzling with olive oil and baking for 8-10 minutes in a pre-heated oven at 180oC. Next broil two chicken breasts on a very hot griddle pan until a charred lattice has been formed on both sides. Finish off the poultry in the same oven for a further 25 minutes, resting for 10 minutes before cutting into slices. Make the dressing in a serving bowl, adding two cloves of minced garlic with the anchovies, parmesan, egg yolk, and mustard; slowly whisk in 150ml of vegetable oil until you have a thickish mayonnaise consistency; season to taste. Add the lettuce, chicken, croutons and mix until all ingredients are evenly coated.

 

If partnerless Heidi is feeling a little insecure as a result of her public abasement, she might like to try online dating, although perhaps should keep clear of Ashley Madison; it’s for married people looking to have affairs, so she stands the risk of Trumping into sex cheats like her pop star ex Seal, who enjoyed the odd away fixture when they were together. Mind you, now that everyone on it has been exposed by cyber hackers, she might be attracted by the potential publicity and attention all involved are now receiving.

 

 

Caesar Salad

Serves 2

 

 

For the salad:

 

2 slices of thick white bread

Extra Virgin Olive Oil

2 small cos lettuces washed and sliced

2 small chicken breasts

 

For the dressing:

 

2 cloves minced garlic

2 fresh anchovies

75g finely grated Parmesan cheese

1 egg yolk

2 teaspoons of Dijon mustard

150ml vegetable oil

seasoning

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