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Hargol Caesar Salad

INGREDIENTS

4 EGGS

1 cup MAYONNAISE

1 clove GARLIC

1 tsp WORCESTERSHIRE SAUCE

2 tsps ANCHOVY PASTE

2 tbsps OLIVE OIL

3 TBSP LIME JUICE

1 tsp BLACK PEPPER

4 tbsp PARMESAN CHEESE (shredded)

1 head ROMAINE LETTUCE

1 TOMATO (diced)

2 tbsp TARRAGON (chopped)

1 cup HARGOL GRASSHOPPERS

DIRECTIONS

  1. Add EGGS to a small saucepan and cover with water.  Bring to a boil then cover saucepan and remove from heat.  Set aside for 10 minutes to finish cooking then transfer to a plate and place in fridge to cool completely.

  2. Blend together MAYONNAISE, GARLIC, WORCESTERSHIRE SAUCE, ANCHOVY PASTE, OLIVE OIL, LIME JUICE, BLACK PEPPER and PARMESAN CHEESE.  Set aside.

  3. Rough chop ROMAINE LETTUCE and place in a large mixing bowl.

  4. When EGGS are completely cooled, separate the EGG YOLKS from the EGG WHITES.  Fine chop both and set aside.

  5. Add CAESAR DRESSING to ROMAINE LETTUCE.

  6. Rough chop GRASSHOPPERS.

  7. Assemble salad by plating ROMAINE LETTUCE, EGG YOLKS, EGG WHITES, TOMATO, GRASSHOPPERS and TARRAGON.

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