Winter Caesar Salad with Hass Avocado by Thomasina Miers

Place the egg yolks, lemon juice, mustard, anchovies and garlic into a food processor. With the motor running, gradually add the olive oil in a very slow stream. Blend to the consistency of double cream, then add the Parmesan cheese and the Worcestershire sauce, you may need to add a splash of water if it gets too thick. Taste and season with salt and pepper, don’t be afraid to add more lemon juice if needed.

 

Simmer the potatoes in salted, boiling water and when they are tender (pierce them with a sharp knife to see), drain and toss in a few generous tablespoons of the dressing whilst still warm. Heat a heavy based frying pan on a medium heat, add one tablespoon of olive oil, when hot add the bacon and fry until golden. Remove from the heat and drain on kitchen paper.

 

Discard any bruised outer leaves from the chicory. Remove each leaf and place into a large bowl. Add the watercress, season with a little salt and pepper and a few tablespoons of the dressing and toss gently with your hands. The leaves should be lightly coated and glistening with the dressing. Arrange the leaves in a salad bowl or individual plates and top with the potatoes and bacon. Finally add slices of the avocado and shavings of the Parmesan cheese (use a potato peeler for wafer thin slices). Drizzle over more of the dressing and sprinkle with the chives.