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Classic Caesar salad Serves 6 1 garlic clove, grated 1 egg yolk 1 egg ½ lemon, juiced 50 ml rooibos tea 2 anchovies, finely chopped 15 ml Worcestershire sauce 30 ml Dijon mustard

250 ml canola oil 60 ml Parmesan, finely grated 1 ciabatta, torn into pieces 60 ml olive oil 3 cos lettuce, washed and picked 180 ml Parmesan, shavings 12 anchovies, whole

Preheat oven to 180°C. Blend garlic, egg yolk and egg, lemon juice, tea, anchovies, Worcestershire sauce and Dijon mustard in a jug blender, slowly adding oil until emulsified, but not as thick as mayonnaise. Add Parmesan and mix. Place ciabatta on a baking tray and drizzle with olive oil. Roast at 180°C for 15 minutes until golden brown and crisp, and allow to cool. Toss together cos lettuce, Parmesan shavings, anchovies and croutons, add half of the dressing and toss until the salad is well dressed. Arrange on plates and serve the rest of the dressing on the side.


Cape made booklet - 2017  
Cape made booklet - 2017