When you don’t feel like standing over the hot stove on hot summer days, whip up this hearty Caesar salad with tasty anchovy dressing.
Nutrition
1987 kj Energy
38g Fat Total
10g Saturated Fat
25g Protein
1536.02mg Sodium
1g Carbs (sugar)
8g Carbs (total)
All nutrition values are per serve
Caesar Salad
Print RecipeIngredients
- 2 small bread rolls, thinly sliced
- 8 prosciutto slices
- 1 tablespoon olive oil
- 2 tablespoons white vinegar
- 4 eggs
- 2 baby cos lettuce, washed
- 40g 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
- Step 1To 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.
- Step 2Preheat 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.
- Step 3Meanwhile, 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.
- Step 4Cut 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.
- Author: Sarah Hobbs
- Image credit: Cath Muscat
- Publication: Notebook:
