Great when Spring/Summer arrives and scalops are once again readily available, this salad is a great lunch or a tasty starter. You can use scallops, chicken or prawns.
Caesar sauce : Blend together 7 anchovies, 120g pouring cream, 1 soupspoon Parmesan (grated) Add 125g mayo
Place 1 soupspoon in bottom of individual salad bowls. Place soms salad leaves on top as well as tomatoes confit, (oven dried with oil and garlic though shop bought sundried will do too) 2 black olives,sliced, some Parmesan shavings and Parmesan sablé in pieces. (See below)
Add 3 scallops/person (cooked in olive oil – 1 minute each side) or chicken pieces, fried in olive oil.
Sprinkle some anchovy oil on top. (anchovies and olive oil blended together)
Parmesan Sablée
A great little recipe and so handy ot have in the freezer. Parmesan sablées (shortcrust biscuits) may be served with cheeses, with salmon mousse, tomato tapenade or crumbled on a salad to bring a parmesan flavour.
- 320g flour
- 260g butter
- 210g parmesan, grated
- Mix together with the ‘K’ attachment of the Kitchenaid/Kenwood very gently until a ball is formed.
- Roll out and cut into biscuits.
- Bake at 170°C/350°F for 7/8 minutes.
- Freezes beautifully.
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