Almost Caesar Salad

Listener 29/1/2005

Lois Daish

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Serves 2

If you have a few crunchy lettuce leaves, an egg and some grating cheese, you can toss together this nourishing salad.

First, make the dressing. Boil the egg for 2 minutes, drain and cool under the cold tap.
Hold the egg over a small bowl, crack in half and scoop out the runny yolk and partly cooked white.
Add the remaining ingredients and whisk lightly with a fork to break up the egg.
To make the salad, tear or slice the lettuce and put in a large bowl with the grated cheese and finelt sliced spring onions(or a handful of chives).
Fry the slices of bread in oil until golden brown on both sides. Drain on a paper towel and place towards the side of 2 lunch plates. Add the dressing to the salad and toss.
Divide between the plates, allowing some of the salad to fall onto the fried bread to moisten it. Eat immediately.