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Caesar salad
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Enjoy a classic Caesar salad - a versatile summer staple for a satisfying meal or a vibrant side dish.
Ingredients:
4 (65g each) eggs, at room temperature
8 x 4mm-thick slices (about 60g) Ciabatta bread
2garliccloves, cut in half
50ml extra virgin olive oil
8slices (about 60g) mild pancetta
2egg yolks
5.90 gm Dijon mustard
60ml lemon juice
310ml grape
1 x 45g btl anchovy fillets, drained, oil reserved
60ml water
4baby red cos, washed, cut into 6 wedges
150g Parmesan, shaved
Instructions:
Boil the eggs in a medium saucepan of boiling water for 6 minutes for soft boiled or until desired doneness. Rinse under cold running water to halt the cooking process.
Preheat oven to 170°C. Arrange Ciabatta slices in a single layer on a heavy-based oven tray. Drizzle both sides with olive oil and rub with 2 halves of garlic. Bake for 15 minutes, turning once, until crisp and golden. In a separate tray, bake pancetta for 10 minutes until crispy. Set aside.
In a food processor, combine the remaining garlic, egg yolks, lemon juice, and mustard until smooth. With the motor running, slowly pour in the grape seed oil until well combined. Add anchovies one by one, then pour in the reserved oil gradually until combined. Slowly add the water and process until smooth. Season with pepper to taste.
Divide cos lettuce wedges, croutons, and pancetta among serving bowls. Drizzle with dressing, then top with a soft boiled egg and sprinkle with Parmesan.