British Blue Egg Caesar Salad
Serves: 4
Ingredients
For the croutons:
- 2 large garlic cloves, peeled and crushed
- Pinch of salt
- 3 tablespoons of extra virgin olive oil
- 4 slices of sour dough torn into small squares for croutons
For the salad:
- 6 British Blue Eggs
- 1-1/2 lemons, juiced
- Black pepper
- 1 medium garlic clove, peeled and crushed
- Pinch of sea salt
- 2 tablespoons of good quality mayonnaise
- 4 flat anchovies, finely chopped
- 1 teaspoon Dijon mustard
- 100ml good quality extra virgin olive oil
- 2 medium heads of romaine lettuce – outer leaves removed torn into pieces
- 150g Parmesan cheese -grated, extra for shaving on top
- 4 British Blue Eggs, boiled for 5 minutes and peeled
Method
- Preheat the oven to 180c
- For the croutons, combine the garlic, oil, salad and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake in the pre-heated oven until the croutons are golden. This should take approximately 10 minutes. Set aside.
- For the salad, bring a pan of salted water to the boil, add 2 of the eggs and cook for just 60 seconds….NO MORE. This is coddling the egg. Remove the egg from the water and plunge into ice-cold water to stop the cooking process. Then take the remaining 4 eggs and cook in the boiling water for 5 minutes and no more. Remove the eggs from the water and again plunge into ice-cold water and peel when warm, as this is easier to remove the shells.
- Meanwhile mix the mayonnaise, lemon juice, garlic, sea salt and black pepper, anchovies and Dijon mustard in a bowl. Crack the coddled eggs and remove the inside with a teaspoon and add to the mayonnaise mixture. Whisk until smooth. Add the oil slowly in a steady stream, whisking constantly again until smooth. BE CAREFUL, if you add the oil too quickly it will separate and not emulsify. Add half of the grated Parmesan cheese.
- Layer the lettuce and half the dressing in a serving dish, toss through the remaining Parmesan and the croutons. Then add the soft-boiled eggs cut in half and top with the remaining dressing. Serve with extra Parmesan shavings and some edible flowers (optional).
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