A salad of torn bread with prosciutto, other goodies & a Caesar dressing
Method
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Combine ¼ cup oil with the garlic and set aside.
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To make the dressing, whisk the cream with the mustard, vinegar, lemon juice, a little ground pepper and anchovies. Taste for seasoning.
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In a large bowl, gently toss the tomatoes, watercress, avocado and lettuce with a little balsamic and olive oil.
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Grill or BBQ the bread and generously brush all over with the garlic oil. Then tear up and toss with the salad.
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To serve, layer the prosciutto and the salad on individual plates. Then sprinkle the dressing over the top and finish with a layer of prosciutto and a decent sprinkling of the Caesar dressing.
Ingredients
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olive oil
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2 garlic cloves, crushed
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100 ml single cream
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2 tspn Dijon mustard
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2 tspn white wine vinegar
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2 tspn fresh lemon juice
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freshly ground pepper
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6-8 anchovies, chopped
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1 punnet cherry tomatoes, halved
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a handful of watercress, washed well
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½-1 avocado, diced
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inner leaves of 1 cos lettuce
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balsamic vinegar
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4 thick slices country-style bread
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8 slices prosciutto, cut into pieces
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.