Dissociative Identity Disorder Salad

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With the temperature soaring into the mid 30’s C I have little desire for heavy, and/or fried foods…With maybe the possible exception of sardines or anchovies. I usually migrate to the refreshing crisp flavours of a great salad. This particular salad suffers from a crisis of identity. Part chef and part caesar, I believe this salad exhibits the best of both worlds. Just the ticket to beat the heat.

What you need:

  • 1 head of crisp romaine lettuce
  • hard boiled eggs (half per person)
  • 2-3 hot pickled peppers
  • 1/2 loaf of day old french bread, chopped into cubes
  • 1-2 tbsp butter and olive oil
  • 2 cloves of garlic (for the croutons)
  • 3-4 slices of prosciutto (fried crispy)
  • 1 ripe tomato (optional)
  • 1 grated carrot (optional)
  • 1/2 cup olive oil
  • 1 egg coddled (cooked in water just under the boiling point  for 1 minute)
  • juice of 1 lemon
  • 2-3 cloves of garlic
  • 1-2 tsp worcestershire sauce
  • white pepper to taste
  • 1/2 tsp dried mustard
  • 1-2 anchovies (I used a tsp of fish sauce)
  • thin slices of romano or asiago cheese to serve.

How it’s done:

  • For the croutons
  • In a frying pan, melt the butter, add the olive oil, smashed garlic and bread.
  • Fry until golden on all sides.
  • Remove from heat and set aside.
  • For the dressing
  • In a blender add the olive oil, egg, lemon, garlic, Worcestershire sauce, pepper, anchovies and mustard, whisking until thick and smooth.
  • Now to put it all together
  • Rip up your lettuce leaves into bite sized pieces.
  • In a good sized salad bowl, toss the lettuce with the croutons, crispy prosciutto, hot peppers, tomato and carrot (if so desired).
  • Top it off with the eggs, cheese and a good drizzle of dressing.

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