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The new caesar salad

Name: The new caesar salad recipe
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 4
Ingredients: 1 baby cos and 1 butter lettuce, torn into bite-sized pieces; 100g wild rocket; 1 cup (150g) semi-dried tomatoes; 1 garlic clove, chopped; Juice of 1 lime; 1 teaspoon Dijon mustard; 1/2 teaspoon Worcestershire sauce; 5 eggs; 150ml olive oil; 1/2 cup (40g) finely grated parmesan, plus extra to serve; 1 teaspoon white wine vinegar; 8 thin prosciutto slices; 8 thin grissini

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30m

04m

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Forget the traditional Caesar salad. This version with poached eggs and prosciutto-wrapped grissini is the salade du jour.

1 baby cos and 1 butter lettuce, torn into bite-sized pieces
100g wild rocket
1 cup (150g) semi-dried tomatoes
1 garlic clove, chopped
Juice of 1 lime
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
5 eggs
150ml olive oil
1/2 cup (40g) finely grated parmesan, plus extra to serve
1 teaspoon white wine vinegar
8 thin prosciutto slices
8 thin grissini

Method

1.

Toss lettuce and tomatoes in a salad bowl.
2.

Place the garlic, lime juice, mustard, Worcestershire and 1 egg in a processor and whiz to combine. With the motor running, slowly add the oil through the feed tube and process to a thick dressing. Stir in parmesan, then set aside.
3.

Meanwhile, bring a wide pan of water to the boil with the vinegar. Crack the remaining 4 eggs gently into the water and poach for 3-4 minutes or until whites are set but yolks are still runny. Remove with a slotted spoon. Set aside.
4.

Toss the salad with the dressing, then divide among bowls. Top each with an egg and sprinkle with extra parmesan. Wrap a slice of prosciutto around each grissini stick, then serve with the salad.