Subj : Warm Salads - 03
To   : All
From : Dave Drum
Date : Thu Jan 26 2023 16:34:00

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

 Uncle Dirty Dave's Archives

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