For this weeks foodie post we’re delighted to welcome one of our curious customers onto the Curious Wines blog. Triona, a former professional chef, has been tasting her way through our range for some time now, and she’s even brought us some yummy treats into the shop for us to try, including this Caesar Salad. Take it from us, ditch the squeezable sauce and the pre-packed croutons for a class above.

Mama Tina’s eggless Caesar Salad (serves eight)

The Sauce

1 cup finely grated Parmesan
8 anchovies
3 tablespoons of lemon juice
3 garlic cloves
2 tablespoons of dijon mustard
6floz extra virgin olive oil
A dash of Worcester sauce
black pepper

Whiz the first 5 ingredients in a blender for a couple of seconds, transfer to a bowl and slowly drizzle in the olive oil, whisking at the same time. Add worcester and black pepper to taste.

Garlic Croutons

(As important as the dressing, simple and tasty)
1/2 a crusty baguette, cubed
6 cloves of garlic peeled and finely chopped
2floz olive oil

Heat the olive oil in pan on a low heat, add the garlic and allow it to sizzle for a few seconds. Remove from the heat and stir in the bread, coating the cubes with the garlic and oil as much as possible. Spread out on a baking tray and bake in a preheated oven at 200c. Pick out the cubes as they turn golden brown and crunchy.

The last ingredient is romaine lettuce – simply toss the salad and serve with our suggested accompaniment, a dry Italian Trebbiano.

Thanks to Triona O’Sullivan for providing the recipe and that lovely picture!