| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 1 |
|
Coz lettuce |
| 1/4 |
lb |
Fresh parmesan |
| 4 |
sl |
Baguette |
|
|
Olive oil |
| 1 |
|
Clove garlic |
| 2 |
|
Eggs |
| 1 |
|
Clove garlic |
| 1 |
ts |
Worcestershire sauce |
| 2 |
ts |
Dijon mustard |
| 2 |
|
Anchovies |
| 1 1/2 |
|
Floz white wine vinegar |
| 3 1/2 |
|
Floz olive oil |
| 3 1/2 |
|
Floz vegetable oil |
INSTRUCTIONS
DRESSING
Cut the lettuce up into bite sized pieces. To make the mayonnaise,
break 2 eggs and place the yolks into a blender with the garlic
clove, anchovy, Dijon mustard, white wine vinegar and Worcestershire
sauce and blitz.
In a jug mix the olive oil with vegetable oil. Pour the oils into the
blender slowly while the blender is still on. This will form the
consistency of mayonnaise. Be careful not to pour the oils in too
quickly as otherwise the mayonnaise will split.
Mix the mayonnaise with the salad leaves and serve.
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