Ingredients

Method

For the dressing
• 1 free-range egg yolk
• 1 T Dijon mustard
• 1 canola oil, cup
• 1 T Woolworths anchovy paste or whole anchovies
• 1 T lemon juice
• 30 g Parmesan finely grated
• sea salt and freshly ground black pepper, to taste
• 125 g sugar snap peas, blanched
• 125 g mangetout, blanched
• 100 g Woolworths fresh hand-shelled peas, blanched

Method

Ingredients

1. To make the dressing, whisk the egg yolk and Dijon mustard. Slowly incorporate the oil in a thin stream until you have a thick mayonnaise. Add the anchovy paste, lemon and Parmesan. Season and set aside.

2. Place the peas on a platter and top with big dollops of the Caesar dressing.

Find more salad recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa