A delicious lunch, which is on the table in half an hour. But with baguettes and a little extra filling, this Caesar salad with mussels also serves as a light evening meal.
Ingredients
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1 kg mussels
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75 ml white wine
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1/2 bunch of celery leaves
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3 eggs
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2 slices of white casino bread, without crust
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4 tbsp olive oil
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1 anchovy fillet in oil (tin), drained
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1 tbsp lemon juice
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2 tbsp mayonnaise
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2 heads of little gem or lettuce hearts
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1 red onion, in rings
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3 tbsp Parmesan cheese, flaked
Preparation
- Check the mussels: throw away shells that are broken or that don’t close after a firm tap. Place the mussels with the wine and celery in a large, high pan. Grind pepper generously. Cook the mussels with lid for 6-8 minutes, or until all the shells are open.
- Boil the eggs hard for 8 minutes and cut them into wedges. Cut the bread into cubes and toss with 1 tbsp olive oil. Toast the bread in a dry frying pan until golden brown and crispy. Sprinkle the croutons with salt.
- Chop the anchovy fillet into small pieces and beat with the lemon juice, the remaining 3 tbsp olive oil and the mayonnaise to a smooth dressing. Add salt and pepper to taste.
- Wash the lettuce and divide the leaves among 4 plates. Divide the mussels with the egg segments, the onion rings and the croutons over the lettuce. Spoon the dressing over the salad and sprinkle with the Parmesan flakes.
Tip: add fried strips of bacon and tomato wedges for a meal salad. Delicious with crusty baguette.
Recipe and picture: Dutch Mussel Bureau
Number of persons
4
Duration
30 minutes
