Caesar salad with poached egg
Photography: Louis Lister and Brett Stevens. Stylists: Yael Grinham and Michelle Noerianto
Caesar salad with poached egg
INGREDIENTS
180g sourdough bread
¼ cup (60ml) olive oil
4 fresh free-range eggs
1 large cos lettuce, trimmed, washed
8 whole canned anchovy fillets, drained, halved lengthways
100g shaved parmesan cheese
caesar dressing
1 egg yolk
1 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 whole anchovy fillets, drained
1 teaspoon Worcestershire sauce
¾ cup (180ml) extra light olive oil
METHOD
Preheat oven to 200°C (180°C fan-forced). Tear bread into chunks; place on an oven tray and drizzle with oil, toss well. Bake for about 10 to 12 minutes or until crisp and browned lightly. Cool.
caesar dressing: Blend egg yolk, garlic, juice, vinegar, mustard, anchovies and sauce until smooth. With motor operating, gradually add oil in a thin stream, blending until dressing thickens. Transfer to a bowl; season to taste with salt and pepper. Add a couple of teaspoons of warm water if a thinner consistency is desired.
To poach eggs, fill a shallow saucepan with water to a depth of 5cm; bring to the boil then reduce heat to simmer. Crack an egg into a cup. Stir to create a whirlpool; gently pour into water. Poach for 3 to 5 minutes or until done as desired. Remove from pan with a slotted spoon, drain on absorbent paper.
Combine whole lettuce leaves with half the anchovy and half the cheese in a large bowl. Add half the Caesar Dressing, toss gently.
To serve, divide salad among four bowls or plates, layering with croutons and remaining anchoview. Top with poached egg and drizzle with remaining dressing. Sprinkle with ground black pepper, if desired.
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