Hugo’s Gem Lettuce Caesar Salad
This crisp, fresh and zingy salad is the perfect accompaniment to myriad dishes, and is layered with different textures and a flavour-packed dressing.
Introduction
My husband Hugo is the master of dressings and he’s been making this one for me for years. I wanted to include this recipe in the book because I’ve borrowed it for supper clubs – I think this salad is such a good starter or side. It’s light but indulgent, which settles rumbling stomachs in just the right way. It’s so simple and perfect as it is, but please feel free to add other vegetables to it if you’re choosing to serve it as a meal in itself. You could also add boiled eggs to make it more substantial. If you’re not vegetarian, I’d recommend adding a couple of anchovy fillets to the dressing.
Ingredients
| 3 | Little Gem lettuces, leaves separated |
| 20g (¾oz) | Parmesan (or vegetarian alternative), grated |
| For the crispy breadcrumbs: | |
|---|---|
| 1.5 sliced of | bread |
| 1.5 tbsp | extra virgin olive oil |
| generous pinch of sea salt | |
| For the dressing: | |
| 1 | garlic clove, crushed with a pinch of salt |
| 2 medium | egg yolks |
| 1 tbsp | Dijon mustard |
| 1 tsp | Worcestershire sauce (use vegetarian version if required) |
| 1 tbsp | white wine vinegar |
| 150ml (5 fl oz/2⅔cup) | extra virgin olive oil |
| 30g (1oz) | Parmesan (or vegetarian alternative), grated |
| juice of ½ lime | |
| sea salt and freshly ground black pepper |
Method
First, make the crispy breadcrumbs, Preheat the oven to 210°C (410°F). Drizzle the bread with the oil and place onto a baking tray (pan). Sprinkle generously with salt and then toast in the oven for 10 minutes. Check after 5 minutes and turn over the slices, being careful not to let them burn.
Once toasted, remove from the oven and allow the toast to cool completely. Roughly slice the cooled toast and transfer to a food processor, then pulse until you have coarse breadcrumbs, watching carefully that they don’t become too fine.
Next, make the dressing. I recommend using a food processor for this dressing, as it makes it easier, but you can also make it using a whisk.
Put the garlic, egg yolks, mustard, Worcestershire sauce and vinegar into a food processor and blend until smooth. With the motor running, slowly trickle in the oil until emulsified. If you are making the dressing by hand, whisk the ingredients together, adding a spoonful of oil at a time and whisking until it’s fully incorporated before adding more. Or you could ask someone to help you drizzle in the oil while you whisk.
Once all the oil is incorporated, add the Parmesan and lime juice and season with a generous pinch of salt and about ten grinds of pepper. Add 2 tablespoons of cold water to the dressing, or enough so that it is the consistency of double cream. Arrange the lettuce leaves on a large plate. Drizzle generously with the dressing and finish with the grated Parmesan and crispy breadcrumbs.
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