Caesar Salad

Serves 8
by Tenina Holder

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

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.

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