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Side caesar salad
Side caesar salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your meal with a classic Caesar salad - perfect as a side for burgers or grills.
Ingredients:
  • 8 quail eggs (see Notes)
  • 1/2 ficelle (small baguette: see Notes)
  • 8 slices pancetta or bacon
  • 2 baby cos lettuce, leaves separated
  • 40.00 ml finely grated parmesan
  • 20.00 gm creme fraiche (see Notes)
  • 2 drained anchovy fillets, finely chopped
  • 5.90 gm Dijon mustard
  • 4.50 gm sugar
  • 20.00 ml finely grated parmesan
  • 60ml olive oil
Instructions:
  • Preheat the oven to 180C and line a baking tray with parchment paper.
  • Slice the ficelle diagonally into 8 x 1cm pieces to create long, thin slices. Brush olive oil lightly on one side of the bread slices. Place them on the baking tray and bake for 20 minutes or until they are crisp and golden. Once baked, remove from the tray and allow to cool.
  • Arrange the pancetta on a baking tray and bake until perfectly crisp, for about 10-15 minutes. Once cooled slightly, break into irresistible shards.
  • Place eggs in a small pan of cold water and bring to a boil. Cook for 2 minutes. Remove the eggs, cool them in cold water, then peel and halve.
  • In a bowl, combine creme fraiche, garlic, anchovy, mustard, sugar, lemon juice, and parmesan. Whisk until smooth, then season with sea salt and freshly ground black pepper. Gradually whisk in olive oil until a runny sauce forms.
  • Coat the lettuce leaves in half of the dressing and stand them in four glasses or on plates. Add the pancetta, croutons, and quail eggs on top or tuck them in, then pour over the rest of the dressing. Sprinkle with grated parmesan before serving.

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