Our fail-safe Caesar dressing uses mayonnaise rather than egg yolks to keep it stable. You can replace the hot smoked salmon with cooked chicken or bacon, if you prefer.
You can't beat a classic caesar salad! We've added hot smoked salmon to ours for some added protein (as well as the eggs), but leave it off if you fancy something simpler.
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Yields:
4
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
566
Ingredients
For the salad
3 large eggs, at room temperature
2 ciabatta rolls
1 Tbsp. olive oil
2 Romaine lettuce
50 g Parmesan, shaved
100 g hot smoked salmon
For the dressing
3 anchovy fillets in oil
1 garlic clove, crushed
75 g mayonnaise
1 Tbsp. lemon juice
1 tsp. Dijon mustard
50 ml olive oil
25 g Parmesan, finely grated
Directions
Step 1For the salad, bring a medium pan of water to the boil, add the eggs and cook for 7min. Drain and transfer to a bowl of ice-cold water to cool. Peel, and set aside.
Step 2Meanwhile, preheat oven to 220°C (200°C fan) mark 7. Tear the ciabatta into small chunks. Scatter on to a small baking tray and toss with the oil and some seasoning. Cook in the oven for 8-10min, or until crisp. Set aside.
Step 3Meanwhile, make the dressing. In the small bowl of a food processor, briefly whizz the anchovies, garlic, mayonnaise, lemon juice, mustard and some seasoning. With the motor running, slowly drizzle in the oil, followed by 50ml cold water, to thicken. Add the Parmesan and whizz to combine. Check seasoning (chill if not using immediately).
Step 4Shred the lettuce and add to a large, shallow serving bowl. Pour in 1/2 the dressing and toss to coat. Scatter over the shaved Parmesan and ciabatta croutons. Quarter the eggs and dot around the salad. Flake in the salmon and drizzle over the remaining dressing. Serve.
GET AHEAD:
Make the dressing up to a day ahead. Cover and chill. Complete recipe to serve.
GH TIP:
You can replace the hot smoked salmon with cooked chicken or bacon, if you prefer.
