A classic Ceasar Salad with an egg and parmesan dressing.
This recipe gives some suggestions for variations, such as adding tomatoes or capers to the lettuce. The dressing has a lovely cheesy flavour even though it only includes 2 tbsp. of parmesan. If you want to avoid uncooked egg in the dressing, try boiling the egg to a very soft consistency before adding it to the dressing. Alternatively, hard-boil and chop the egg and add to the salad ingredients.
Sheared Eggs are baked in small individual size heat-proof dishes and are great when served with toast and a salad. To me, baking eggs like this was an unusual method and when serving the eggs in the small dished is a lot more impressive than just hard-boiling them. Also, they do taste different than boiled or fried eggs- definitely worth a try!
A recipe I would not have tried out without my goal of cooking as many recipes as possible from Linda´s book. I only made 1/3 of the original recipe, but found it was enough for three. The salad is very rich with the cheese and the sour cream and makes a meal in itself. As recommended, I served it on a bed of lettuce and surrounded it with tomatoes- a good combination.
Variations: Instead of using only sour cream, substitute half of the sour cream with plain yoghurt.
A surprisingly balanced and moreish salad– especially for somebody like me who always thought that uncooked celery is inedible. I think that the combination of the strong flavours of the beetroot and celery and the milder flavour of the egg go very well together.
I have tried making this salad with lemon juice only, but find that the sharp acidity of the vinegar harmonizes better with the beetroot than the sour taste of the lemon juice. Therefore, I would prefer using either a combination of lemon juice and vinegar, or only vinegar. Leaving the salad for at least an hour before serving helps the flavour develop. Add the sliced egg just before serving.