Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 44

white chicory, frisée or other crisp, bitter winter leaves: 4 double handfuls

watercress: a large bunch

For the dressing:

a large egg yolk

Parmesan: 50g, finely grated

Dijon mustard: a teaspoon

white wine vinegar: a teaspoon

mild olive oil: about 100ml

gherkins: 2 tablespoons, finely chopped

capers: a teaspoon, rinsed

To make the dressing, put the egg yolk into a food processor, add the grated Parmesan, mustard and wine vinegar and switch the machine on. Pour in the oil rather slowly, as if you were making mayonnaise. Stop adding it when you have a smooth sauce that is thin enough to fall slowly from a spoon. Stir in the chopped gherkins and rinsed capers. Add no salt.

Rinse and trim the salad leaves, removing any tough stalks from the watercress. Spin or shake dry. Gently toss the leaves in the dressing and pile on to plates.

Enough for 4