I think you already know that Caesar Salad is all about the dressing...so here is the rest of my recipe. You can get a lot of variations of Caesar Salad and I do love an avocado thrown in or even cherry tomatoes. But this is the ridgy didge version...without the coddled eggs, too hard on a large scale. Though of course if you wish!! Go for it.
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Need
- 1/2 Batch Caesar Salad Dressing Recipe
- 1 cos lettuce
- 8 rashers of proscuitto, cut into pieces
- 6-8 hard boiled eggs
- 2 Turkish bread rolls
- 2 cloves garlic
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 400 Grams Smoked chicken breast, thinly sliced
- 100 Grams shaved parmesan
Do
- 1
Premake the dressing well in advance.
- 2
Wash and prep the cos lettuce by tearing into mouth sized pieces.
- 3
Fry the proscuitto until crispy on a medium high heat. Set aside.
- 4
Peel and slice eggs.
- 5
Cut the Turkish rolls in half, rub each half with a smashed garlic clove and drizzle generously with EVOO. Cook under a grill for a few minutes until well toasted and fragrant. Cut into crouton size pieces.
- 6
Toss the lettuce with half of the dressing and then combine with all other ingredients.
- 7
Serve immediately as the lettuce will wilt quite quickly.
