Carrot, cumin & coriander salad

Carrot, cumin & coriander salad –


INGREDIENTS: Salads for 2

FOR THE CROUTONS: • 2 large garlic cloves • Pinch of salt • 3 tablespoons virgin olive oil • 2 cups French baguette slices or crusty Italian cut up into ½ – ¾ inch cubes (white bread works too)

FOR THE SALAD: • 1 large egg • 1 teaspoon Worcestershire sauce • 3 tablespoons fresh lemon juice • 1 medium garlic clove, crushed • 1 pinch salt • ½ teaspoon freshly ground pepper • 1½ teaspoons anchovy paste or 4 flat anchovies • 1 teaspoon capers • 1 teaspoon Dijon mustard • ⅓ cup virgin olive oil • 2 heads of hearts of Romaine lettuce • ⅓ cup Parmigiano Reggiano cheese, grated


PREPPING THE CROUTONS: Preheat oven to 350°F. Crush the garlic cloves with the side of a chef’s knife (be careful) or with a garlic press. Slice up the baguette and cut them into ½ – ¾ inch cubes. PREPPING THE SALAD: Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1½ teaspoons worth. Grate the Parmigiano Reggiano cheese. It’s always better to grate it yourself if you have the opportunity.

How to make the salad at home:

CROUTONS: Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

TO MAKE THE SALAD 1. Bring a pot of boiling water to boil, add egg and cook for just 45 seconds….NO MORE. This is coddling. Remove from heat and let it cool off. 2. Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth. 3. Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

TO SERVE: 1. Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmigiano Reggiano cheese, and croutons and toss again. 2. Serve on chilled plates.

1. Anchovies are very important to the flavor of a Caesar Salad. They do not make the salad taste “fishy”, but gives the salad a depth of flavor that is difficult to describe. If you wish not to use the anchovies, add another ½ teaspoon of Worcestershire sauce. 2. Coddling the egg makes it much safer to use in a salad dressing than the raw egg called for in most Caesar Salad dressings. Below you will be guided to dressings that use no egg at all if that is your preference.


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