One taste of this and you’ll be wondering why you never had eggs in your Caesar Salad before now!
Heat the oil in a frying pan. Add the cubes of bread and fry until golden, set aside. In the same pan add the rashers and cook until crispy, set aside.
To cook the eggs: Put the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 3-6 minutes depending on how you want your eggs cooked – soft boiled or hard boiled. Remove from the saucepan and put into a bowl of cold water, then when cold enough to handle peel and set aside.
For the dressing: Place the egg, chopped anchovies, mustard, lime juice and garlic in a food processor. Whiz to combine. You can do this by hand if you prefer. Slowly add the oil a few drops at a time, while continuing to whiz until the mixture thickens, taste and season. The dressing should have the consistency of unwhipped cream. If it is too thick, add a teaspoon of warm water.
Roughly tear the lettuce and place in a large mixing bowl. Add 4-5 tablespoons of the dressing and toss well to coat. Add the croutons and bacon and toss again. Cut the boiled eggs into quarters.
Divide the salad into four serving bowls and top with boiled egg quarters. Grate on some cheese and serve immediately.
Any leftover Caesar dressing should be stored in the fridge. It will keep for 1-2 days.
Energy: 442 kcal