Ingredients
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1 egg yolk
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1 drained anchovy fillet, finely chopped
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1 tablespoon finely grated parmesan
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1 tablespoon olive oil
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2 teaspoons fresh lemon juice
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1/2 teaspoon Dijon mustard
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1/2 garlic clove, crushed
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2 cups finely shredded cos lettuce
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1 cup finely shredded white cabbage
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12 white buffet rolls
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1 teaspoon olive oil
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12 (about 400g) Peppercorn extra-lean beef chipolatas
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Butter, at room temperature
Method
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1Combine the egg yolk, anchovy, parmesan, oil, lemon juice, mustard and garlic in a bowl. Season with salt and pepper.
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2Place the lettuce and cabbage in a bowl. Add the dressing, reserving 1 tablespoon. Gently toss until just combined.
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3Heat the oil in a non-stick frying pan over medium heat. Add the chipolatas and cook, turning, for 8-10 minutes or until cooked.
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4Meanwhile, warm the rolls following packet directions. Make a lengthways cut in the side of each roll (do not cut all the way through).
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5Spread the inside of each roll with butter. Divide the lettuce mixture among the rolls and top with a chipolata. Drizzle over a little of the reserved dressing to serve.
Source: taste.com.au
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