Caesar Salad
Ingredients
- INGREDIENTS
- 2 small bread rolls thinly sliced
- 8 prosciutto slices
- 1 tablespoon olive oil
- 2 tablespoons white vinegar
- 4 eggs
- 2 baby cos lettuce washed
- 40 g parmesan shaved Anchovy dressing
- 2 anchovy fillets finely chopped
- 1 small garlic clove crushed
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1/3 cup 80ml extra virgin olive oil
Instructions
- INSTRUCTIONS
- To make the dressing, place anchovy in a mortar and gently crush with a pestle until almost smooth. Add garlic and mustard and grind until well combined. Add lemon juice and oil and whisk until well combined. Season with salt and pepper.
- Preheat the oven to 180°C. Place the bread slices and prosciutto on separate oven trays. Drizzle the bread slices with the oil. Bake in preheated oven for 6 minutes or until golden brown and crisp. Remove from oven and set aside to cool.
- Meanwhile, bring a saucepan of water to boil over high heat. Reduce heat to medium-low and add vinegar. Use a wooden spoon to stir water to make a whirlpool. Crack egg into a cup, then slip egg into the centre of the whirlpool. Poach for 1-2 minutes for a soft centre or until cooked to your liking. Transfer to a plate. Repeat with remaining eggs.
- Cut the lettuce into wedges. Arrange lettuce, croutons, prosciutto and parmesan on serving plates. Drizzle with anchovy dressing. Top with a poached egg and serve immediately.
