Big Caesar Salad

Serves: 4
Time to prepare: 15 min
Time to cook: 55 min

This salad is a fun take on a fan favourite. Add eggs to make this lunch salad both delicious and protein rich.

Ingredients (Salad)

2 cups (500 mL)good quality baguette, cut in 2 1/2 cm cubes
1/4 cup (60 mL)butter
1 tbsp (15 mL)flat leaf parsley, chopped
slices prosciutto
eggs
romaine hearts, washed and torn into bite sized pieces

Ingredients (Roasted garlic & anchovy vinaigrette – Makes approximately 2 1/2 cups)

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
cloves roasted garlic, mashed to a paste
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.

Instructions (Roasted garlic & anchovy 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.