We’ve just put these on the menu at Giraffe and I have to say I think they are a winner.
Ingredients
| 1 | Baby Gem lettuce (Main) |
| 50 ml | Caesar salad dressing, see recipe below |
| 50 g | Softened butter |
| 2 rashers | Streaky bacon, cooked and finely chopped (Main) |
For the caesar salad dressing
| 1 | Egg yolk |
| 2 | Anchovy fillets, use up to 3, good-quality |
| 1 | Garlic clove |
| ½ tsp | Lime juice |
| ½ tsp | Worcestershire sauce |
| ¾ tsp | Mustard |
| 2 Tbsp | Grated parmesan cheese |
| ⅓ cup | Canola oil |
| ⅓ cup | Olive oil |
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Directions
- Preheat the oven to 180C.
- For the Caesar dressing, place yolk, anchovies, garlic, lime juice, Worcestershire sauce, mustard and parmesan in a food processor and blend until combined.
- While blending, slowly add the combined oils in a thin, steady stream until all incorporated.
- Combine 50ml of the Caesar dressing with 50g of softened butter, set aside.
- Cut the Baby Gem lettuce in half, with a pastry brush generously coat the baby gem with the Caesar butter and top with the chopped bacon.
- Place on a baking tray in the oven to heat through.
