w&h tip
Swap the herbs around in this salad as you like – try basil, thyme or fresh oregano for a real Mediterranean flavour.
Ingredients
- 1 head romaine lettuce, roughly chopped
- 3 baby gem lettuces, roughly chopped
- 25g (1oz) marinated silver anchovies
For the dressing:
- 2 large, free-range eggs
- 5 anchovy fillets, drained
- ½tsp mustard powder
- splash each Worcestershire sauce and Tabasco
- juice ½ lemon
- 150ml (¼pt) olive oil
- 20g (¾oz) freshly grated Parmesan
For the croutons:
- medium baguette, torn into chunks
- 3tbsp olive oil
- 25g (1oz) Parmesan
Method
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. To make the croutons, toss the baguette chunks in the olive oil and Parmesan, season and bake in a roasting tin for about 15 minutes, until crisp.
Meanwhile, make the dressing. Put all the ingredients except the oil and Parmesan into a food processor, and whizz until smooth. With the motor running, gradually add the oil until you have a smooth dressing. Stir in the Parmesan and set aside. This will keep in the fridge for 3 days.
When the croutons are done, remove from the oven and cool slightly. These will keep in an airtight container for up to 3 days. Arrange the lettuce leaves in a bowl and scatter over the anchovies and croutons. Drizzle over the dressing and serve immediately.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Cheese and bacon hush puppies
Once you’ve tried one, you’ll be back for more!
By Jessica Ransom • Published
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith • Published
-
Potato and Egg Salad with Crispy Bacon
By Jane Curran • Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
Kate Middleton's refreshing heatwave salad is the perfect BBQ crowdpleaser
Kate Middleton's refreshing heatwave salad is the perfect dish for your next summer BBQ - here is how to make this simple salad
By Laura Harman • Published
-
The Queen's 'boring' Christmas dinner favorite revealed by royal chef
The Queen kept things basic when it came to Christmas dinners at Sandringham
By Caitlin Elliott • Last updated
-
TikTok's newest cooking hack involves freezing your bacon - and it's honestly brilliant
Regardless of how you cook your bacon, this storage trick is a game-changer
By Madeline Merinuk • Published