Suzanne’s Recipe 04-2016 Salade aux anchois et Parmigiano Reggiano
There are many core ingredients which are essential to bringing out unique flavours in a particular dish. Whilst it is possible to substitute the flavour can never be as good as the original. For example the taste of a true Parmigiano Reggiano is unmistakeable; just one crumb can fill your mouth with taste. It has a depth and saltiness to it which combines amazingly well with white anchovies. Anchovies are a new product that I have sourced for the Cape Town shop, as they are a key ingredient in several Mediterranean sauces and dishes. In the following salad which is based on the famous Ceaser salad, the secret lies in the sauce in which the salad is dressed. This is a very easy recipe as we use our Aioli garlic mayonnaise, combined with the anchovies, capers and shavings of our 18 month old Parmigiano Reggiano cheese. Topped with crispy croutons, this makes a quick and tasty summer salad. I paired this salad with a Triennes Rose from the Vars region in Provence, available from the French Market shop in Cape Town.
Ingredients for 4 guests
- 2 Cos Lettuce
- 8 Anchovy fillets from the French Market shop Cape Town
- 16 Capers
- 100g Parmigiano Reggiano
- 200ml Aioli (garlic Mayonnaise) from the French Market shop Cape Town
- Croutons from sliced baguette
- 2 tablespoons olive oil
- Black pepper
- Wash and dry the lettuce leaves cut the larger leaves in half and place in a bowl
- Slice an old baguette into small croutons
- Heat the olive oil in a heavy based frying pan and fry the bread until golden brown
- Place croutons on some paper towel to blot up extra oil
- Spoon the aioli into a large mixing bowl
- Add the anchovy fillets and capers and blend together until creamed
- Add the lettuce to the creamy mixture and turn until the leaves are well coated.
- Arrange on a big platter or individual plates
- Top the salad with croutons
- Grate or thinly slice the Parmigiano Reggiano over the top.
- Grind fresh black pepper over the salad
Serve straight away with a chilled glass of Rose from Provence.