Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Kid friendly, Low Carb, Vegetarian
Course: Entree, Lunch, Main, Side dish, Snacks
Favourite flavours: Easy recipes, Salad

Caesar salad

INGREDIENTS

4 thick slices white bread,
crusts removed, cut into 1.5cm cubes
2 tablespoons olive oil
2 eggs
2 baby cos lettuce, washed, dried, chilled
½ cup (40g) grated parmesan
Caesar dressing
2 tablespoons lemon juice
3 anchovy fillets, finely chopped
¼ cup (60ml) olive oil

kJ 1745, fat 32g, sat fat 7g.

METHOD

1. Preheat oven to 180°C or 160°C fan. To make croutons, toss together bread cubes and oil. Spread over a baking tray and bake for 12 minutes, shaking tray once or twice, until golden. Set aside to cool.

2. Make Caesar dressing by whisking lemon and anchovies together. Season to taste and gradually whisk in oil until slightly thickened.

3. Cook eggs in a pan of simmering water on low heat for 2 minutes. Remove and set aside. In a salad bowl, toss lettuce with croutons and Caesar dressing. Crack lightly cooked eggs in half and scoop out from shells into salad. Add parmesan, toss gently, season and serve.