British Blue Egg Caesar Salad

Serves: 4

You will need

For the croutons:

2 large garlic cloves, peeled and crushed
Pinch of salt
3 tablespoons of extra virgin olive oil
4 slices of sour dough torn into small squares for croutons

For the salad:

6 British Blue Eggs
1-1/2 lemons, juiced
Black pepper
1 medium garlic clove, peeled and crushed
Pinch of sea salt
2 tablespoons of good quality mayonnaise
4 flat anchovies, finely chopped
1 teaspoon Dijon mustard
100ml good quality extra virgin olive oil
2 medium heads of romaine lettuce – outer leaves removed torn into pieces
150g Parmesan cheese - grated, extra for shaving on top
4 British Blue Eggs, boiled for 5 minutes and peeled



Directions

1. Preheat the oven to 180°C.

2. For the croutons, combine the garlic, oil, salad and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake in the pre-heated oven until the croutons are golden. This should take approximately 10 minutes. Set aside.

3. For the salad, bring a pan of salted water to the boil, add 2 of the eggs and cook for just 60 seconds….NO MORE. This is coddling the egg. Remove the egg from the water and plunge into ice-cold water to stop the cooking process. Then take the remaining 4 eggs and cook in the boiling water for 5 minutes and no more. Remove the eggs from the water and again plunge into ice-cold water and peel when warm, as this is easier to remove the shells.

4. Meanwhile mix the mayonnaise, lemon juice, garlic, sea salt and black pepper, anchovies and Dijon mustard in a bowl. Crack the coddled eggs and remove the inside with a teaspoon and add to the mayonnaise mixture. Whisk until smooth. Add the oil slowly in a steady stream, whisking constantly again until smooth. BE CAREFUL, if you add the oil too quickly it will separate and not emulsify. Add half of the grated Parmesan cheese.

5. Layer the lettuce and half the dressing in a serving dish, toss through the remaining Parmesan and the croutons. Then add the soft-boiled eggs cut in half and top with the remaining dressing. Serve with extra Parmesan shavings and some edible flowers (optional).

Recipe courtesy of Rachel Green for Fairburn’s Eggs



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