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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- 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
Premake the dressing well in advance.
Wash and prep the cos lettuce by tearing into mouth sized pieces.
Fry the proscuitto until crispy on a medium high heat. Set aside.
Peel and slice eggs.
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.
Toss the lettuce with half of the dressing and then combine with all other ingredients.
Serve immediately as the lettuce will wilt quite quickly.
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