Caesar Salad
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| SOURCE |
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WOMAN'S WEEKLY MEXICAN BOOK |
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INGREDIENTS
| 1/2 |
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loaf crusty bread (220g)
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| 1 |
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garlic clove, crushed
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| 1/3 |
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cup (80ml) olive oil
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| 2 |
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eggs
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| 2 |
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baby cos lettuce, leaves seperated
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| 1 |
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cup (80g) flaked parmesan cheese
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[Caesar Dressing]
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| 1 |
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garlic clove
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| 1 |
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tablespoon dijon mustard
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| 2 |
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tablespoons lemon juice
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| 2 |
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tablespoons olive oil
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| 2 |
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teaspoons worcestershire sauce |
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INSTRUCTIONS
| 1. |
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Make Caesar dressing by placing ingredients in screw top jar and shake well.
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| 2. |
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Preheat oven to 160° (fan forced).
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| 3. |
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Cut bread into 2cm cubes. Combine garlic and oil in large bowl, add bread, toss bread to coat in oil mixture. Place bread, in single layer, on oven trays, toast in oven about 15 minutes or until croutons are browned lightly.
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| 4. |
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Bring water to the boil in saucepan, using slotted spoon, carefully lower whole eggs into water. Cover pan tightly, remove from heat, using slotted spoon, remove eggs from water after 1 minute. When cool enough to handle, break eggs into large bowl, add lettuce, toss gently to combine. Add cheese and croutons.
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| 5. |
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Pour dressing over salad, toss gently to combine. Divide among serving plates, sprinkle with freshly ground black pepper if desired. |
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