Malouf’s caesar salad with Armenian air-dried beef and a soft-boiled egg

Malouf’s caesar salad with Armenian air-dried beef and a soft-boiled egg

By
From
Saha
Serves
4
Photographer
Matt Harvey

A twist on a great classic, using bastourma (air-dried beef) and Arabic bread instead of the traditional bacon and fried bread croutons. We also like to sprinkle the soft-boiled eggs with a version of dukkah, which adds a nuttiness to the salad. You can prepare the dressing and fry the bastourma and bread ahead of time, but the eggs need to be boiled at the last minute and served warm.

Dressing

Ingredients

Quantity Ingredient
2 eggs, lightly poached
1 garlic clove, finely chopped
4 anchovy fillets
1 lemon, juiced
splash white wine vinegar
1 tablespoon dijon mustard
200ml olive oil
200ml vegetable oil
salt and pepper
50g parmesan, grated
50g bastourma, very finely sliced
40ml olive oil
1 piece arabic bread
20g butter
4 x size 63 eggs
2 baby cos lettuces
40g sesame seeds, lightly toasted and mixed with 1 teaspoon ground cumin

Method

  1. To make the dressing, put the eggs, garlic, anchovies, lemon juice, vinegar and mustard into a food processor. Blitz together then gradually drizzle in the oils, a little at a time, ensuring each amount is incorporated before adding more. Season with salt and pepper and thin with a little warm water until the dressing is the consistency of pouring cream. Stir in the parmesan.
  2. Scatter the strips of bastourma onto a lined baking tray and drizzle with half the olive oil. Grill until crisp and brown, then drain on kitchen paper.
  3. Roll the Arabic bread into a tight roll and slice thinly. Heat the remaining oil with the butter and fry the bread until it is golden. Tip onto kitchen paper to drain.
  4. Put the eggs into a bowl with hot tap water for 5 minutes to bring them to room temperature. Bring a pot of water to the boil. Carefully lower in the eggs and cook for 5 ½ minutes. Remove from the water and refresh briefly under cold running water.
  5. While the eggs are cooking, tear the lettuce leaves roughly and place in a large serving bowl. Scatter on the bastourma and bread and pour on enough dressing to coat the leaves – around 125 ml. Divide the salad between 4 bowls and place a warm egg on top. Cut the egg in half and sprinkle with the sesame and cumin mixture. Serve straight away.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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