Le Gruyère AOP reserve Caesar salad
by Nancy Anne Harbord

Ingredients

Fruit & Vegetables

  • 1 bulb of garlic
  • 1 garlic clove
  • 200g of mushrooms
  • 1 tbsp of lemon juice, fresh
  • 1 pinch of chilli flakes
  • 1 garlic clove
  • 1 lemon, juice of

Oils & Vinegars

  • 3 1/2 tbsp of extra virgin olive oil
  • 2 tbsp of extra virgin olive oil
  • 40g of extra virgin olive oil
  • 40g of rice bran oil

Bakery

  • 2 slices of sourdough bread, large and thick (1.5cm)

Store Cupboard

  • 1/4 tsp flaky sea salt
  • 1/2 tsp flaky sea salt
  • 2 large egg yolks
  • 1 tsp Worcestershire sauce
  • 1 tbsp of miso paste, dark

Spices & Dried Herbs

  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp freshly ground black pepper

Cheese

  • 30g of Gruyère, finely grated
  • 50g of Gruyère, finely grated
  • Gruyère, shaved, to garnish

Salad & Fresh Herbs

  • 1 romaine lettuce, washed and sliced into 3cm strips