Ingredients
| 3 baby cos lettuces | |
| 6 eggs | |
| 3 rashers bacon | |
| 1 cup croutons (see recipe) | |
| dressing (see recipe), enough to cover the salad well | |
| 6 tablespoons grated parmesan | |
| 6 anchovies (optional) | |
| CAESAR SALAD DRESSING | |
| 1 egg yolk | |
| 1 anchovy, finely chopped | |
| 1 clove garlic, finely chopped | |
| 1 teaspoon Dijon mustard | |
| 1 teaspoon lemon juice | |
| 1 teaspoon chopped parsley | |
| 1 tablespoon grated parmesan | |
| 2 tablespoons olive oil | |
| ¼ cup canola oil | |
| CROUTONS | |
| 1 cup bread, cut into small pieces | |
| 1 clove garlic, finely chopped | |
| 2 teaspoons finely chopped parsley | |
| 2 tablespoons olive oil |
This is a great salad to make when you are having a barbecue as it is full of flavour and stands up to the big smoky, barbecue flavours.
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Instructions
| 1. | Cut the baby cos up into bite-sized pieces and wash and drain well. |
| 2. | Bring a pot of water to the boil, large enough to hold all the eggs easily. |
| 3. | Cook the eggs for 5 minutes 35 seconds for the perfect soft-boiled egg. Cool, peel and cut in half. |
| 4. | Cut the bacon up and slow-cook in a frying pan until crispy, about 10 minutes. |
| 5. | To assemble, toss the lettuce, bacon and croutons with the dressing and then top with the eggs, parmesan and anchovies, if using. |
| 6. | CAESAR SALAD DRESSING |
| 7. | Whisk all ingredients, apart from the oils, together until well combined. |
| 8. | Slowly add the oils while whisking to make an emulsion (a thick sauce). Season to taste. |
| 9. | CROUTONS |
| 10. | Mix all the ingredients together, season with a pinch of salt ad black pepper and sauté in a large frying pan until crispy, about 10 minutes. |
Recipes & food styling Shepherd Elliott / Photography Amber-Jayne Bain