bacon caesar salad with a soft boiled egg
Ingredients
1 pack (210g) of pancetta or bacon lardons
30ml/2tbsp olive oil
4 thick slices crusty bread, cubed
6 large British Lion eggs
4 heads little gem lettuce, washed and sliced into 5cm/2in pieces
50g/2oz flaked Parmesan
For the dressing
2 large British Lion eggs
1 clove of garlic, crushed
juice of ½ lemon
15ml/1tbsp red wine vinegar
5ml/1tsp Worcestershire sauce
3 anchovy fillets, drained
25g/1oz grated Parmesan
1 tablespoon of extra fine capers
a good twist of black pepper
150ml/¼pt extra virgin olive oil
Paul Merrett says: "Every chef has a version of a Caesar salad and this is mine. Feel free to change ingredients or customise as you wish!"
Preparation: 15 mins
Cooking: 10-15 mins
Serves 4
Method
- First of all make the dressing: place the eggs in boiling water for 2 mins, then cool in iced water to stop the cooking process. Crack the eggs into a food processor, scraping out the egg shells of any cooked white. Add the next eight ingredients and blitz until the mixture is smooth. With the motor running, drizzle the olive oil in the pouring hole bit by bit until the dressing thickens. Adjust the seasoning to taste. Chill until required.
- To make the salad: heat a non-stick frying pan, add the bacon lardons and sauté for 4-5 mins or until golden. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the olive oil and bread cubes to the pan and sauté for 4-5 mins until the bread cubes are golden brown and crunchy. Drain on kitchen paper.
- Meanwhile, place the eggs in a medium pan, cover with cold water and slowly bring to the boil. Boil for 4 mins. Drain, rinse in cold water and tap the shells all over. Peel the eggs and cut them into quarters.
- Divide the lettuce between four bowls and divide the bacon, croutons and eggs between them. Drizzle over the dressing and serve straight away.