Make it – Singapore’s Caesar Salad

I’m making a Caesar salad for dinner and I wanted to show you, that simply by making some great choices at the supermarket, I can make my  Caesar salad a – Locavore & Sustainable Caesar Salad!

1. Aeroponically grown local lettuce. This comes from the Green Rose Farm, right here in singapore!

(where to find it: most supermarkets – usually at Fairprice)

2. Sustainably fished sardines – Fish 4 Ever

(where to find it: Cold Storage)

3. Baguette from the local baker

(where to find it: go to your small neighborhood baker)

4. Free-range local (Singapore) eggs – Freedom Range Eggs

(where to find it: Cold Storage)

Now you’re on your way to making a Locavore & Sustainable Caesar Salad! Serve it up and proudly show it off!!

• 1 anchovy fillet (this adds a salty flavor. Add more if you like a fishier taste)
• 1 garlic clove
• 1/4 teaspoon sea salt
• Freshly ground pepper
• 1/4 cup olive oil
• Juice of 1/2 a lemon
• 1 teaspoon Worcestershire sauce
• 1 egg yolk
• 5 tablespoons freshly grated Parmesan or Romano cheese
• 1 tablespoon capers, drained and crushed
• 1 large head of romaine lettuce

1. To prepare the dressing, mince the anchovies, garlic, and salt & pepper together on a cutting board until they form a paste. Place the paste in the bottom of a wooden salad bowl
2. Add the olive oil, lemon juice, Worcestershire sauce, egg yolk, 3 tablespoons of the grated cheese, and capers. Whisk until well blended.
3. To prepare the croutons, tear up slices of baguette and drizzle lightly with olive oil. Place in the oven at 180 degrees until nice and crispy.
4. Toss together your dressing, romaine lettuce  and croutons & enjoy!recipe adapted from Nigella Lawson