Big Caesar Salad
Serves
4
Prep Time
15 min
Cook Time
55 min
Print RecipeIngredients
Salad
- 2 cups (500 mL) good quality baguette, cut in 2 1/2 cm cubes
- ¼ cup (60 mL) butter
- 1 tbsp (15 mL) flat leaf parsley, chopped
- 6 slices prosciutto
- 4 eggs
- 2 romaine hearts, washed and torn into bite sized pieces
Roasted Garlic and Anchovy Vinaigrette
- 3 egg yolks
- 2 tbsp (30 mL) red wine vinegar
- 1 tbsp (15 mL) Dijon mustard
- 2 cups (500 mL) canola or vegetable oil
- 3 tbsp (45 mL) lemon juice
- 4 cloves roasted garlic, mashed to a paste
- 3 anchovies, chopped
- 3 tbsp (45 mL) grated Parmesan cheese
- Pinch salt and pepper
Instructions
Salad
- Step 1
Preheat oven to 375°F (190°C).
- Step 2
Place bread cubes in a medium bowl. In a small saucepan over medium heat, melt butter and allow to brown slightly. Pour over bread cubes and toss until evenly coated. Spread bread cubes in a single layer on a parchment lined baking sheet. Bake, stirring a few times, until crisp and golden, about 40 minutes. Toss with chopped parsley. Let cool and set aside.
- Step 3
Place prosciutto in a single layer on a parchment lined baking sheet. Cover with a second piece of parchment paper and a second baking sheet. Bake prosciutto until evenly browned and crisp, about 15 minutes. Let cool, and set aside.
- Step 4
Meanwhile, cook eggs to soft boiled stage, cool. When ready to serve, peel and slice eggs in half and season with salt and pepper.
- Step 5
(To assemble) In a large mixing bowl, add torn romaine hearts, croutons and about 1/4 cup of vinaigrette, toss gently to coat lettuce evenly. Divide over 4 serving dishes. Top with boiled egg, crispy prosciutto slices, additional grated Parmesan cheese and a lemon wedge. Serve with additional vinaigrette on the side as needed.
- Step 6
To finish add lemon wedges, additional grated Parmesan cheese and cracked black pepper.
Vinaigrette
- Step 1
In a large bowl, whisk together egg yolks, vinegar and mustard until well combined.
- Step 2
Slowly whisk in oil until emulsified.
- Step 3
Whisk in lemon juice and garlic until thickened to desired consistency.
- Step 4
Whisk in anchovies and Parmesan.
- Step 5
Season to taste with salt and pepper. Transfer vinaigrette to a container, cover and refrigerate until ready to use. Makes approximately 2 1/2 cups
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 467 |
| Fat | 41 g |
| Saturated Fat | 12 g |
| Trans Fat | 0 g |
| Carbohydrate | 14 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 15 g |
| Sodium | 886 mg |
