First of all make the sauce. Put 5 or 6 large heaped teaspoonfuls of mayonaise into a small jug. Add enough water to make it as pourable as single cream (about 4 teaspoonfuls). Add one crushed garlic clove. Add about an ounce of fresh grated parmesan cheese. Add Black pepper and sea salt to taste. If at the end it is too runny add more parmesan and mayonnaise and if it is too thick add more water.
Note 1. These measurements are very rough. I find the grilled peppers and the romaine lettuce very sweet and thus like the sauce to be hot. I therefore put in quite a lot of pepper and garlic. Your taste may differ.
Note 2. I have tried making the sauce without salt and it does not work. The epicure in me says it has to be sea salt.
Note 3. This does work with bought ready made mayonnaise. As the sauce has a calorific value of about ten million if you are using Hellmans or other I suggest you get the low calorie kind.
Put the sauce in the fridge.
Now take two peppers. Red yellow or orange. Only the wilfully obstinate or contrary claim to like green peppers. Use two of different colours to make it look prettier. Cut longwise into four and get rid of the stalk and the seeds. Put under a medium to hot grill for about 15 minutes until as much of the skin is black as you dare. Peel off the skin. Cut the peppers into long thin strips.
Make the croutons. Brush all over large cubes of wholemeal or granary bread with melted butter sling them onto a baking tray and leave in the centre of a oven (gas mark 6) for 12 minutes or until golden brown. Use butter or lose the respect of your peers.
While they are cooking cut or tear a large romaine lettuce into strips 2 - 3 inches wide. Put them into a bowl remembering to mix up the leaves. Artistically lay the strips of pepper on the top. Sprinkle a little grated parmesan cheese all over. Put the croutons on top of the salad and serve. Sit down and shout "Oh God I've left the sauce in the fridge" get up and fetch it.
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