Caesar salad with poached egg

Photography: John Paul Urizar. Stylist: Yael Grinham and Michelle Noerianto

Photography: Louis Lister and Brett Stevens. Stylists: Yael Grinham and Michelle Noerianto



Caesar dressing


1.Preheat oven to 200ºC (180ºC fan-forced). Tear bread into chunks. Place on an oven tray and drizzle with oil, toss well. Bake for 10-12 minutes, or until crisp and browned lightly. Cool.
2.To make caesar dressing: add egg yolk, garlic, juice, vinegar, mustard, anchovies and sauce to a food processor, blend until smooth. With motor still on, gradually add oil in a thin stream, blending until dressing thickens. Transfer to a bowl and season to taste. Add a couple of teaspoons of warm water, if a thinner consistency is desired.
3.To poach eggs, fill a shallow saucepan with water to a depth of about 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 paper towel.
4.In a large bowl, combine whole lettuce leaves with half the anchovy and half the cheese. Add half the caesar dressing, toss gently.
5.Divide caesar salad among four bowls or plates, layering with croutons and remaining anchovies. Top with poached egg and drizzle with remaining dressing. Season with ground black pepper, if desired. Serve.

Leave out the anchovies, if desired. Instead of a poached egg, add sliced cooked grilled chicken breast to create a chicken ceasar salad.


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