Valentina's Ceasar salad
Recipe by Valentina Harris
SERVES 2-3 as a main course
Preparation 20 minutes
Cooking 10 minutes
1 large cos or 2 hearts of romaine lettuce, washed
6 anchovy fillets, washed, then chopped
3 tbsp mayonnaise
3 tbsp crème fraîche
2 tbsp extra-virgin olive oil
1 tsp anchovy essence
½ tsp white-wine vinegar
fine sea salt and freshly milled black pepper
2 tbsp milk
5 slices white bread, crusts removed
4 tbsp sunflower or olive oil
1 tbsp grated Parmesan cheese
120g pancetta, cubed
30g Parmesan cheese shavings
Take the outer leaves of the lettuce and arrange in a circle around the outside of a wide flat bowl. Cut the remaining leaves into bite-sized pieces and put in a pile in the middle. Mix together the mayonnaise, crème fraîche, oil, anchovy essence, vinegar and season to taste. Slacken the dressing with milk until it reaches a thick pouring consistency and set it to one side until needed. Sprinkle the anchovy pieces over the lettuce. Slice the bread into small cubes. Heat the oil in a deep pan and fry until crisp and golden, turning frequently so that they don't burn. When the croutons are done, put on kitchen paper to drain. Sprinkle with the grated Parmesan and turn them in the cheese to coat thoroughly. Scatter them, and any remaining grated cheese, over the leaves. Meanwhile, fry the pancetta in a hot pan until browned and crisp, drain on kitchen paper and then scatter over the leaves. Pour the dressing over the salad. Finish by sprinkling on the Parmesan shavings and serve immediately.
For the picnic, put the salad together and take the dressing separately in a jam jar, then dress at the last moment.
