Julie's take on the classic Caesar salad is one you must try. Manchego provides a nutty flavour, complementing Trickett's walnuts, while a splash of Gran Capirete 50-year sherry vinegar adds a welcome acidity.
Serves 4-6
4 Tbsp Sabato egg mayonnaise
Sal de Añana spring salt
Freshly ground black pepper
2 Tbsp Gran Capirete 50-year sherry vinegar
¼ cup Pons extra virgin olive oil (EVO)
2 small cos lettuces, leaves separated
100g Manchego cheese, very finely sliced
¼ cup Pons sweet white garlic, drained and halved
100g Trickett's walnut pieces
10 Ortiz anchovies or Talatta white anchovies, as preferred
¼ cup fresh flat-leaf parsley leaves
To make the dressing, place the mayonnaise in a large salad bowl with a little salt and pepper. Use a hand whisk to mix in the vinegar then slowly add the EVO while whisking continuously until amalgamated.
Add the lettuce leaves and half the cheese to the bowl and toss well to coat with the dressing. Scatter with the remaining cheese, garlic, walnuts, anchovies and parsley. Serve immediately.
Recipe by Julie Le Clerc
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