Classic Caesar Salad

 

Serves: 4

½ ciabatta or sour dough bread, torn into chunky mouth-size pieces
2 tbsp extra virgin olive oil
salt flakes
8 thin slices prosciutto
4 fresh eggs (must be really fresh)
2 baby Cos lettuce, washed and torn in half
½ cup shaved parmesan

Dressing:
1 egg yolk
1 small clove garlic, chopped
1 tsp Dijon mustard
1 tbsp white wine vinegar
2 anchovy fillets
2 tbsp grated parmesan
½ cup olive oil

Method

  1. Place torn bread on an oven tray and drizzle with olive oil. Using hands toss lightly to distribute oil evenly over bread and sprinkle with salt flakes. Bake in a preheated oven of 200ºC for 10 -15 minutes or until golden.  Set aside
  2. Place slices of prosciutto on a baking sheet lined with baking paper and cook in a 200ºC oven for 5 – 10 minutes or until crisp. Remove from oven, allow to cool then break into shards.
  3. Prepare dressing; place all ingredients except oil into a blender and process until mixed. With the motor running, slowly add oil drop by drop initially, then in a slow stream. Adjust consistency by adding 2 tablespoons of warm water.
  4. Poach eggs; bring a medium saucepan of water to the boil. Crack egg into a cup. When boiling reduce heat to a very slow simmer and form a whirlpool. Drop cracked egg into the whirlpool, reduce heat to a very slow simmer and allow egg to wrap around itself and cook for 3 minutes. Using a slotted spoon remove egg and place on paper towel until ready to use.  Repeat process with remaining eggs.
  5. Combine lettuce, crispy bread, prosciutto and a little shaved parmesan in a large bowl. Drizzle with a little dressing and toss to coat lettuce. Divide lettuce between 4 serving bowls and top each with a poached egg and a little shaved parmesan. Drizzle with extra dressing and serve.
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