Salad – Ainsworth Family Cookbook

Dad makes best, Salad

Caesar Salad

A classic salad and perfect accompaniment to steak.

This recipe makes enough dressing for about four salads. Keep in a jar with a lid in the fridge.

Ingredients

For the dressing:

1 clove of gralic

1 egg

1 heaped tsp of English mustard powder

Juice of a lime

150 ml of blended olive oil

4 anchovy filltes (or 1 tsp of Worcster suace)

For the salad:

1-2 Romaine lettuces depending on size

4 anchovy fillets

Handful of croutons

Parmesan cheese

Caesar salad dressing

Equipment

A salad bowl

A blender

A salad spinner

Method

1. First make the dressing by blending all the ingredients together. Check the seasoning and adjust if necessary.

2. Cut up the lettuce, wash it with a salad spinner then add to the salad bowl

3. Finely chop the anchovy fillets and add to the lettuce and mix.

4.Â Add the croutons and mix again.

5. Add two tablespoons of the dressing, mixing again.

6. Grate parmesan cheese over the salad and serve.

Simple Salad

This is a very simple salad I invented for myself, hence the name. Its great with pasta dishes and is all you need with steak. (See also Georgina Salad.)

Ingredients

2 Vine Tomatoes

1/4 Onion

Salt – ideally Maldon sea salt

Olive oil

White balsamic vinegar

Method

You will need four times the amount of tomatoes to onion by volume.

Dice the tomatoes and the onion.
Mix together the tomatoes and onion in a bowl.
Add 1/2 tsp of salt.
Add 1-2 tbs of olive oil.
Add 1 tsp of white balsamic vinegar.
Mix together so the onion and tomatoes are coated in the oil and vinegar.

You can adjust the amounts of salt, oil and balsamic vinegar to suit your taste.

Georgina Salad

This is a very simple salad I invented for Georgina, hence the name. The original recipe didn’t include the white balsamic vinegar, but its addition does enhance the flavour. (See also Daddy Salad.)

Ingredients

Cucumber

Cherry tomatoes

Salt – ideally Maldon sea salt

Olive oil

White balsamic vinegar

Method

You will need the same amount by volume of tomatoes and cucumber.

Quarter the cherry tomatoes.
Chop the cucmber into pieces of similar size to the tomatoes.
Mix together the tomatoes and cucumber in a bowl.
Add 1/2 tsp of salt.
Add 1-2 tbs of olive oil.
Add 1 tsp of white balsamic vinegar.
Mix together so the cucmber and tomatoes are coated in the oil and vinegar.

You can adjust the amounts of salt, oil and balsamic vinegar to suit your taste.

Pictures