Caesar Salad
Crisp romaine in a garlicky dressing of mayonnaise, parmesan, anchovy and lemon, with croutons fried in olive oil. Served as a starter or as a light lunch on its own.
Crisp romaine in a garlicky dressing of mayonnaise, parmesan, anchovy and lemon, with croutons fried in olive oil. Served as a starter or as a light lunch on its own.
Onions cooked slowly in butter until deep brown, simmered in beef stock with a splash of wine, and finished under the broiler with a cheese-covered slice of toasted baguette. A classic winter starter for guests, and mostly a matter of patience with a pot of onions.