Caesar salad
heartfoundation.org.au|Helpline 13 11 12

Caesar salad

10 minutes (15 minutes)
Serves 4
Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon Dijon mustard
  • 1 small clove garlic, crushed
  • 1 egg yolk
  • 1 anchovy fillet, patted dry of excess oil and finely chopped
  • Black pepper, to season
Salad:
  • 2 slices wholemeal bread
  • Olive oil spray
  • 2 baby Cos lettuce (600g), cut into quarters
  • 4 soft boiled eggs, peeled and halved
  • 500g cherry tomatoes, halved
  • 1 tablespoon finely grated Parmesan
  1. To make dressing, place all ingredients in a screw top jar. Shake well. Refrigerate while making salad.
  2. To make croutons for salad, cut bread into cubes or roughly tear into small pieces. Spread over a baking tray. Spray lightly with cooking oil. Cook under a preheated grill until golden. Set aside to cool.
  3. Arrange lettuce, eggs and tomatoes in serving bowls. Top with croutons, drizzle with dressing and sprinkle with parmesan.

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