CAESAR SALAD (with no bacon)

COOKBOOK: Women’s Weekly - The Retro Cookbook
 

I often get asked if I will post simple and easy recipes. Here is one that represents a Caesar salad (without the bacon) which can be made in no time! Don’t over boil the egg, it’s nice when it’s cut open and the yolk is soft and runny.
 

Yummy, refreshing and simple to make. Great choice for a summer’s day!

Enjoy

RECIPE

Serves 4
 

1/2 loaf of ciabatta bread (approx 220g)

60ml olive oil

4 eggs

3 baby cos lettuce, trimmed & separate the leaves, rinsed

1 cup shaved parmesan cheese
 

DRESSING

2 cloves of garlic, crushed

1 tablespoon dijon mustard

2 tablespoons lemon juice

2 teaspoons of Worcestershire sauce

2 tablespoons of olive oil

Salt & pepper

Pre heat oven 180C

Cut bread into bite sizes (approx 2cm cubes ). Place in a deep bowl and add the olive oil. Combine well.
  Place bread on a flat tray and bake for approx 2-4mins until croutons are golden in colour. Remove and allow them to cool down.
 

Bring eggs to boil in a pan full of water. Simmer for 3-4mins. Remove from heat and drain water from pan. Add tap water and allow the eggs to stand for a min. Carefully peel each and set aside.
 

Add lettuce in a bowl. Add croutons and dressing and combine well. Cut soft egg in half and add to the salad. Sprinkle with parmesan cheese. Ready to serve.
 

DRESSING
  Blend all ingredients, whisk for a minute.