MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus, Egg & Potato Caesar Salad
Categories: Seafood, Potatoes, Vegetables, Cheese
Yield: 4 servings

200 g Sourdough bread
50 g Grated Parmigiano Reggiano
2 tb Olive oil
4 lg Eggs
+=PLUS=+
2 lg Egg yolks
500 g (17.5 oz) new potatoes
250 g (8 oz) asparagus spears
6 Anchovy fillets
1 cl Garlic
1 ts Dijon mustard
170 ml (.6 c) sunflower oil
5 tb Grated Parmigiano Reggiano
1 tb Finely chopped parsley
1 tb Finely chopped chives
60 g (2 oz) watercress

Set the oven to 180ºC/355ºF(fan)/gas 6.

Tear the sourdough bread into 2cm chunks and toss in
a large bowl with 50g grated Parmigiano Reggiano and 2
tbsp olive oil. Spread evenly over the baking tray and
bake for 15 minutes until golden. Set aside.

Meanwhile, bring a large pot of water to the boil and
cook 4 large free-range eggs in their shells for 7
minutes. Drain and plunge the eggs into iced water to
cool. Peel and set aside. Fill the pan with cold water,
add a large pinch of salt and the new potatoes. Bring to
the boil, then simmer for 15 minutes until nearly
tender. Add 250g asparagus spears to the pot and cook
for 1-2 minutes more, then drain. Refresh the asparagus
in the iced water and set the potatoes aside.

To make the dressing, chop the anchovy fillets and
garlic clove on a board with a pinch of salt, then use
the flat of your knife to mash to a paste. In a glass
bowl, whisk the anchovy paste with the large free-range
egg yolks and 1 tsp dijon mustard. Very slowly whisk in
the sunflower oil, starting with a drop at a time,
whisking to form a thick emulsion, then add the
remaining oil in a slow stream, whisking all the time.
If the dressing becomes too thick, add a squeeze of
lemon juice to loosen it and continue until all the oil
is used. Stir in 5 tbsp grated Parmigiano Reggiano and
season to taste with more lemon juice, salt and black
pepper.

Cut the eggs into quarters. Halve the asparagus spears
lengthways, cut the potatoes into thick slices, then
toss with a tbsp each of finely chopped parsley and
chives, 60g watercress and half the prepared croutons.
Divide among plates, top with the eggs and sprinkle with
the remaining croutons. Drizzle with the dressing and
serve with parmesan shavings, if you like. 

By: Jess Meyer

RECIPE FROM: https://www.deliciousmagazine.co.uk

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