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Recipe

Caesar salad

Crispy proscuitto, soft-boiled eggs, cos lettuce and crunchy croutons are tossed together in a creamy, homemade Ceasar dressing to create this delicious classic lunch dish.

2014年5月29日2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Caesar salad
  • 2 tablespoon olive oil
  • 1 clove garlic, crushed
  • 4 slices bread, cut into chunks
  • 4 thin slices prosciutto
  • 2 baby cos lettuce, leaves torn
  • 1 cup shaved parmesan
  • 1 small red onion, finely sliced
  • 4 eggs, at room temperature
Dressing
  • 1/2 cup olive oil
  • 45 gram can anchovies in oil
  • 1/2 lemon, juice
  • 2 tablespoon red-wine vinegar
  • 1 tablespoon worcestershire sauce
  • few drops tabasco sauce

Method

Caesar salad
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    In a large bowl, combine oil and garlic. Toss bread through, coating well. Arrange bread and prosciutto on an oven tray. Bake 5-10 minutes, until bread is golden and prosciutto turns crisp. Cool.
  • 3
    To make dressing: place all ingredients in a food processor. Process until well combined. Season to taste.
  • 4
    Place eggs into a saucepan of gently simmering water. Bring to the boil. Cook 3-4 minutes, for soft-boiled. Cool under cold running water. Peel. Quarter.
  • 5
    In a large serving bowl, combine lettuce, croutons, parmesan, torn prosciutto and onion. Toss through half dressing. Top with egg quarters. Serve with extra dressing.

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