Caesar Salad

Ingredients

• Lettuce
• Freshly grated parmesan cheese
• 2 thick slices white bread, cubed
• 1 tablespoon olive oil
• 2 eggs
• 4 tablespoons freshly grated parmesan cheese
• 3 tablespoons white wine vinegar
• 2 teaspoons vegetarian Worcestershire sauce
• 1 tablespoon snipped chives (optional)
• 4 tablespoons olive oil

Method

To make the croutons, put the cubes of bread in a bowl, drizzle with the olive oil and toss until evenly coated. Tip onto a baking sheet and bake in a preheated oven at 190C until golden and crisp on all sides, about 10 minutes. Check the bread occasionally while cooking, so it doesn’t burn. Let cool.

To make the dressing, put the eggs in a saucepan of cold water and bring to the boil. Cook for 5-6 minutes, then drain immediately and cool under cold running water. Peel the eggs when cold, then put in a small bowl and mash with a fork. Add the remaining dressing ingredients, except the oil, and whisk thoroughly. Gradually add the oil – a little at a time – whisking until emulsified.

Tear the lettuce into pieces and put in a large bowl, pour over the dressing and toss until well coated. Top with the croutons, sprinkle with parmesan and serve.

Source

The New Vegetarian Cookbook