Читать книгу The Kitchen Diaries - Nigel Slater - Страница 12

tarragon vinegar – 1 tablespoon

Dijon mustard – a teaspoon

an egg yolk

olive oil – 100ml

grated Parmesan – 3 tablespoons

lemon juice – 2 teaspoons

thick slices of white bread – 2

olive oil for frying the bread

1 medium fennel bulb

small, hot salad leaves such as rocket and watercress – 4 double handfuls

a block of Parmesan for shaving

Make the dressing by whisking the vinegar, mustard, egg yolk and olive oil together with a little salt and black pepper, then beating in the grated cheese. Squeeze in the lemon juice, stir and set aside for a few minutes.

Cut the bread into small squares and fry in shallow oil till golden on all sides. Drain on kitchen paper. Slice the fennel finely; it should be almost fine enough to see through. Toss it with the salad leaves and the dressing. Pile the salad on to two plates, then shave pieces of Parmesan over with a vegetable peeler. I usually do at least eight per salad, depending on my dexterity with the peeler. Tip the hot croûtons over the salad and eat straight away whilst all is fresh and crunchy.

Enough for 2