Caesar salad with soft-boiled eggs
Made with a creamy homemade dressing, this caesar salad recipe is definitely one to keep on hand. Served with soft-boiled eggs and sourdough croutons, it’s a lunchtime winner.
Note: + cooling time
- 4 Coles Australian Free Range Eggs
- 4 thick slices sourdough, coarsely torn
- 1 tbs olive oil
- 6 slices Provedore Round Pancetta
- 1 large cos lettuce, coarsely torn
- 1/4 cup (20g) shaved parmesan
- Finely chopped chives, to sprinkle
Caesar salad dressing
- 2 anchovy fillets, finely chopped
- 1 garlic clove, crushed
- 2 tbs finely grated parmesan
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbs lemon juice
- 3/4 cup (225g) mayonnaise
Bring a small saucepan of water to the boil over high heat. Reduce heat to medium-high. Gently lower the eggs into the water, then gently stir with a wooden spoon for 30 secs. Cook the eggs for a further 6 mins for soft-boiled* or until cooked to your liking. Drain well. Refresh under cold water. Set aside to cool. Peel and cut in half.
Meanwhile, preheat oven to 200°C. Place the bread on a baking tray. Drizzle with oil and toss to combine. Bake, turning occasionally, for 8-10 mins or until golden brown and crisp.
Cook the pancetta in a large frying pan over medium heat, turning, for 2-3 mins or until crisp. Set aside to cool.
To make the caesar salad dressing, place the anchovy, garlic, parmesan, mustard, Worcestershire sauce and lemon juice in a small food processor and process until smooth. Add the mayonnaise and process until well combined, adding a little hot water to loosen if necessary. Season.
Combine the lettuce, pancetta, parmesan and half the bread in a large bowl. Add a little of the dressing and toss to combine. Arrange on a serving platter. Top with the egg and remaining bread and drizzle with the remaining dressing. Sprinkle with chives.
*This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.