ANCHOVY, BABY COS & POACHED EGG SALAD WITH GREEN GODDESS DRESSING
Serves 4
This dish is loosely based on the Caesar salad. I love it because the Ortiz Reserve de Familia anchovies are to die for. They are in fact one of my favourite foods. I love them on toast, in salads, laying them on a steak, just about anywhere really. They’re so sweet and tasty that I doubt even anchovy haters wouldn’t love these. As if the anchovy factor wasn’t enough, then there is the slow-cooked egg. What’s not to love about a slow-cooked egg? These are great on anything. In this salad they break up and enrich the dressing. This is a truly delicious way to ease into a steak course at the restaurant and would work perfectly for you at home, too.
2 heads of baby cos (romaine) lettuce, washed
80 ml (2½ fl oz/1/3 cup) extra virgin olive oil
juice of 1 lemon
4 eggs, poached
6 Ortiz Reserve de Familia anchovy fillets, halved diagonally
100 g (3½ oz/1 cup) freshly grated parmesan
croûtons, to serve
GREEN GODDESS DRESSING
3 tablespoons mayonnaise
1½ tablespoons chopped chives
1½ tablespoons finely chopped flat-leaf (Italian) parsley leaves
2 teaspoons finely chopped tarragon leaves
2 teaspoons lemon juice
60 g (2¼ oz/¼ cup) crème fraîche
sea salt & freshly ground black pepper
To make the green goddess dressing, process the mayonnaise, herbs and lemon juice in a blender or small food processor. Gently fold through the crème fraîche to combine and season to taste with salt and pepper.
Halve the baby cos, then slice each half into thirds. Place in a large bowl, drizzle with the olive oil and lemon juice and season to taste.
Spoon 2 tablespoons of the green goddess dressing onto the centre of each plate. Place 3 pieces of cos on each plate creating a bed for the poached egg. Place a poached egg in the centre of the cos, season to taste with salt, then lay 3 pieces of anchovy over the cos. Sprinkle over the parmesan and some croûtons.
