Before you say no effing way because of the anchovies – try it. It’s ridiculous.
Serves 2, as main
INGREDIENTS
- 2 boiled eggs, quartered
- handful asparagus spears
- 1/2 romaine lettuce head (the crunchier bottom half), chopped
- 1 large tomato diced (I used a yellow tomato)
- big pinch fresh parsley, finely chopped
- few grinds fresh black pepper
DRESSING
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 tablespoon Dijion mustard
- 4 anchovies finely chopped, or 2 teaspoons anchovy paste
- 1 clove garlic, crushed
- 1/2 teaspoon worcestershire sauce
- small pinch Kosher salt
- 5 grinds fresh black pepper
- 1 tablespoon fresh lemon juice
DIRECTIONS
- In microwaveable dish, add asparagus and few tablespoons water, cover cling film microwave 2.5 minutes, place in ice bath to keep them green
- add all dressing ingredients into a jar, shake well to emulsify
- cut asparagus into 1'' pieces
- In a large bowl, throw in asparagus, lettuce, tomato, eggs, parsley – coat with 3-4 tablespoons of the dressing
- season with pepper, sprinkle over the parsley, eat!
