Caesar Salad With Croutons

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10 Ingredients

Number of servings

For the dressing

2 garlic cloves, minced into a puree
2 anchovy fillets in olive oil, drained and finely chopped
1/2 cup extra virgin olive oil
2tablespoons fresh lemon juice
1teaspoons Worcestershire sauce
1 pinch freshly ground black pepper

45grams Parmesan cheese, shaved or grated
2 small heads romaine lettuce
32grams croutons
2 large eggs

Nutrition per serving

12% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

To make the dressing, mash the garlic and anchovies together to make a thick paste. Scrape into a screw-top jar, add the olive oil, lemon juice, Worcestershire sauce, and pepper to taste. Shake until well blended and thick. Set aside.

Step 2 of 3

To assemble the salad, tear the lettuce into bite-sized pieces and toss with the croutons in a salad bowl. Bring a small saucepan of water to a boil over high heat. Reduce the heat to medium, add the eggs, and boil gently 2 minutes, no longer. Drain and rinse well with cold water.

Step 3 of 3

Crack open the eggs, scoop over the lettuce and toss. Shake the dressing well, pour over the salad, and toss again. Sprinkle with the Parmesan and serve at once.