Lynne started with a Caesar Salad recipe and then adapted and tweaked and added, so we don’t think it can be called a classic Caesar. Quantities are for a two person meal-sized substantial salad. She is experimenting with some of our new products. This one used Pink peppercorns and Pistachio oil, both very aromatic. You could use seared tuna, salmon or other seafood to advantage, instead of chicken
Cooked chicken (1 breast and one leg cut into bite sized pieces) - 1 small Cos lettuce broken up - 2 Roma tomatoes, quartered - 1 stick of chopped celery - 1 raw carrot, julienned - half a red or yellow pepper, cut in strips - 6cm piece of cucumber, peeled and cut into julienne strips – 2 T croutons or broken bagel chips
Dressing: 1 t pink peppercorns, ground in a pestle and mortar - 1 lightly poached egg - 1 T grated parmesan cheese - juice of half a lemon - 1 or 2 anchovies - 2 T olive or avocado oil - seasoning
Put all into a small liquidiser, blitz, adding more oil if you need to, adjust the seasoning and pour over the salad and mix well, so everything is coated. It should be quite a thick dressing. If you have any, add a drizzle of Pistachio Oil and a shake of Cayenne pepper. Toss in the croutons and serve
© John & Lynne Ford, Adamastor & Bacchus 2018
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