Caesar Salad

Cooking time: 20 mins

SERVES: 2

Ingredients

-5 Anchovies
-6 Eggs (4 for boiled, 2 for dressing)
-2 baby gem Lettuce
-100g Parmesan
-200g Olive oil
- Fresh thyme
- Bread (whatever you have)
- Fresh Parsley
- Salt (to taste)
- Cracked Black Pepper (to taste)
-2 Garlic cloves
-25g Dijon Mustard
-20g white wine vinegar
- 1 Lemon (zest & juice)

Method

- Cut your bread into croutons, and toss in a large bowl with 50g of olive oil, cracked garlic, thyme, rosemary, salt & pepper.
- Place on a baking tray, and roast at 185*c for 8 minutes until golden brown & crunchy.
- In a blender, blitz together anchovies, Egg Yolks ,parmesan, olive oil, Dijon mustard, white wine vinegar, the zest & juice of 1 lemon, 1 peeled garlic clove, salt & pepper until thick & smooth. Set aside your Caesar dressing in the fridge.
- Boil your eggs to your liking ( for Caesar I like them a bit harder , 9 minutes for these : Then peel and slice.
- Wash your lettuce and cut into chucks before layering across the plate.
- Place your boiled eggs & croutons on top.
- Drizzle over the Caesar dressing, add some shavings of parmesan, sprigs of fresh parsley & basil, cracked black pepper and ENJOY!