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Classic caesar salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate this timeless salad with top-notch ingredients and expert techniques.
Ingredients:
  • 6 slices prosciutto
  • 1/2 small French style baguette, thinly sliced
  • 36.40 gm extra virgin olive oil
  • 2 cos lettuces, outer leaves removed, halved lengthways
  • 1 garlic clove
  • Shaved parmesan, to serve
  • 1 egg yolk
  • 1 garlic clove, crushed
  • 11.80 gm Dijon mustard
  • 21.00 gm lemon juice
  • 12.20 gm Worcestershire sauce
  • 160ml (2/3 cup) light olive oil
  • 20.00 gm hot water
Instructions:
  • In a food processor, blend together egg yolk, garlic, mustard, lemon juice, and Worcestershire sauce until smooth. With the motor running, gradually pour in the oil until the dressing is thick and pale. Stir in hot water, season to taste, cover, and refrigerate until ready to serve.
  • 1. In a saucepan, gently add eggs and cover with cold water. Bring to a boil while stirring gently. Reduce heat to medium and simmer for 4 minutes. 2. Transfer eggs to cold water to cool, then peel.
  • - Preheat the oven to 180C/160C and line a baking tray with baking paper. Bake the prosciutto for 8-10 minutes until crisp. Allow it to cool completely, then break into large shards.
  • Preheat a greased chargrill pan on high. Brush baguette slices with oil and cook in 2 batches, turning, for 2 minutes per side until golden and charred. Drain on a plate lined with paper towel.
  • Submerge the lettuce in a generous bowl of ice water for 10 minutes to cool. Give it a good drain before using.
  • 1. Place lettuce on large serving plates. 2. Rub garlic clove on one side of the bread slices. 3. Nestle bread and prosciutto among the lettuce. 4. Halve the eggs and arrange on the salad. 5. Sprinkle with parmesan and drizzle with dressing.

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