Northern Ireland Chamber of Commerce and Industry Ambition Magazine

Andrew Turner Executive Head Chef

LOBSTER CAESAR SALAD

TO DRESS 1. Take the washed leaves and place into a large bowl, add the croutons, and grated parmesan. 2. Dress the leaves with the Caeser dressing as much as you like 3. Divide between 4 serving plates 4. Place the cut lobster over the salad as drape a few anchovies over the top 5. Sprinkle with shaved parmesan and chervil. This makes a classic salad something special for any time of the year. We make a lighter herb flavoured Caesar dressing at The Old Inn, which is just as good with a classic or chicken Caesar. Our Lobster Caesar Salad serves 4 with extra dressing to save for later.

Ingredients : 2x600-700g Lobster, 4x Baby Gem Lettuce washed and broken into leaves, Small tin/jar of high quality Anchovies, 50g Shaved Parmesan, 50g Sourdough Croutons, 40g Freshly Grated Parmesan, 10g Chervil, Caesar Dressing FOR 4 PORTIONS

Ingredients : 350g Mayonnaise, 175g Crème Fraîche, 50ml Olive Oil, 50g Basil, 50g Chervil, 50g Parsley, 15g Garlic 50g Anchovies, 2 hard-boiled Eggs (sieved), 25g Mustard 125g Parmesan (grated), Juice of ½ Lemon, Salt, Pepper and Cayenne Pepper to taste Method : 1. Place the herbs, mustard, olive oil, anchovies and garlic into a blender and blend into a ‘pesto’. 2. Mix the pesto into the mayonnaise and crème fraiche. 3. Fold in the parmesan and eggs, finish with the lemon juice and seasonings to taste, keep warm. FOR THE DRESSING

FOR THE CROUTONS

Ingredients : Old Sourdough bread (ripped in to small pieces), Garlic, Olive oil, Thyme Method : Add the olive oil to the bread and allow it to soak it up, crush two cloves of garlic and add to the tray with the thyme and season, roast in a hot oven, until golden brown.

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