Caesar Salad with Deep-Fried Anchovies

Name: Caesar Salad with Deep-Fried Anchovies
Yield: Serves 4
Cuisine: British
Ingredients: 2 red endive or red romaine lettuce, separated into leaves; 2 red endive or red romaine lettuce, separated into leaves; 2 slices of white bread, sliced into croutons, and oven-baked with garlic and thyme oil; 2 slices of white bread, sliced into croutons, and oven-baked with garlic and thyme oil; 2 slices of white bread, sliced into croutons, and oven-baked with garlic and thyme oil; 100 g Parmesan, freshly grated; 4 medium eggs, soft-boiled; 3 medium egg yolks; 2 garlic cloves, peeled and crushed; 1 tbsp Dijon mustard; salt and pepper; salt and pepper; 150 ml each of olive oil and peanut oil; 150 ml each of olive oil and peanut oil; juice of ½ lemon; 8–10 anchovy fillets; 2 handfuls, about 20–30, of fresh anchovies; milk; vegetable oil, for deep-frying; plain flour; smoked paprika, for dusting

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Every chef and his dog does a version of Caesar salad and generally quite badly. This is one of the good ones!

Ingredients

2 red endive or red romaine lettuce, separated into leaves
2 slices of white bread, sliced into croutons, and oven-baked with garlic and <

Europe
United Kingdom
Fish course
Pescatarian
May
Summer
Spring
June

Method

In a mixer make the dressing as for mayonnaise, but stirring in the Parmesan and anchovies at the end. Taste and season with salt and pepper.

For the deep-fried anchovies, dip the little fish in some milk then dust in flour. Heat the oil for deep-frying to 175°C/350°F (in a pot or wok) and deep-fry until golden brown. Remove, drain well, and throw some