Favorite Recipes of Maverick Swaniel Harrienger

{January 9, 2016}   A Riff on a Caesar Salad (Simply Nigella, 2015, page 4)

Serves 2.

1 romaine heart
2 tablespoons regular olive oil
1 clove garlic, peeled + finely grated or minced
4 anchovy fillets (oil packed), finely chopped
zest and juice of half of an unwaxed lemon, plus half a lemon for serving
2 tablespoons vegetable oil
2 eggs
Parmesan to shave over

1.  Preheat the oven to 425 degrees F.
2.  Cut the romaine heart in half lengthways + lay both halves on a small baking or aluminum foil pan, cut-side up.  Mix the olive oil, minced garlic, and chopped anchovies in a bowl, and spoon over the lettuce.  Put the pan in the oven to cook for ten minutes, then add the finely grated lemon zest and the juice and put back in the oven for another five minutes.
3.  In a small cast-iron or heavy-based non-stick frying pan that is just big enough to fry 2 eggs pour in the vegetable oil.  When hot, crack in one egg, followed by the second, and fry until the whites are cooked through but the yolks are still runny.
4.  Put a romaine half on each serving plate and top with a fried egg.  Using a vegetable peeler, shave strips of Parmesan over each plate, adding a quarter of a lemon, too, in case more is needed to squeeze over.



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