Caesar Salad
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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
