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Phillippa Cheifitz

Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Whole roasted cauliflower soup

Cauliflower recipes

Whole roasted cauliflower soup

1 hour

Lemony chicken with waterblommetjies

Chicken recipes

Lemony chicken with waterblommetjies

45 minutes

Iraqi spiced chicken and rice

Chicken recipes

Iraqi spiced chicken and rice

Approximately 6 hours

Braised duck leg with orange and tomato citrus gremolata

Citrus recipes

Braised duck leg with orange and tomato citrus gremolata

2 and 1/4 hours

Mexican cinnamon cookies

Biscuit recipes

Mexican cinnamon cookies

10 minutes

Clay-pot coffee (café de olla)

Coffee recipes

Clay-pot coffee (café de olla)

5 minutes

Ceviche with avocado and home-made tortilla chips

Avocado recipes

Ceviche with avocado and home-made tortilla chips

Roast duck breast with grapes and Hanepoot sauce

Christmas recipes

Roast duck breast with grapes and Hanepoot sauce

25 minutes

Iced borscht with hot potatoes and sour cream

Soup recipes

Iced borscht with hot potatoes and sour cream

1 hour

Brussels sprouts, potatoes and chicken tray bake

Salad recipes

Brussels sprouts, potatoes and chicken tray bake

40 minutes

Roast winter veg with bacon and wilted chard

Bacon recipes

Roast winter veg with bacon and wilted chard

40 minutes

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

Anchovy recipes

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

20 minutes

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Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

4–6 baby gem lettuces, halved lengthways
Olive oil
8 slices baguette
75 g Parmesan, shaved

For the dressing, blend:

1 free-range egg, soft-boiled
2 T lemon juice
1 T red wine vinegar
1 t Worcestershire sauce
2 t Dijon mustard
1⁄3 cup olive oil
Sea salt and freshly ground black pepper, to taste
finely chopped parsley, for sprinkling

For the anchovy paste, pound or blend:

6–8 anchovy fillets
1 clove garlic , crushed
2 T olive oil
2 T soft butter
Freshly ground black pepper, to taste

Method

Moisten the lettuce with olive oil. Make the dressing and set aside.
Toast the baguette in a moderate oven until golden. Spread the toast with the anchovy paste. Alternatively, toast 4 slices of sandwich loaf just before serving, spread with the anchovy paste and cut into fingers.
Heat 1–2 T olive oil in a wide, heavy pan. Add the lettuce and cook, cut side down, for a few minutes until browned and starting to char. Turn and cook the other side.
Arrange on plates or a platter. Ladle over the dressing, top with Parmesan and add the toast. Sprinkle with parsley and serve warm.

Cook's note: Instead of adding it to the salad, blitz a whole soft-boiled egg into this dressing to make it extra creamy.