• 2 baby cos lettuces - select 8 small leaves and wash • 1 boiled egg, cut into 8 wedges • 200g smoked salmon, torn into 8 pieces • ⅓ cup shaved parmesan • ½ cup mini croutons (see recipe) • Caesar dressing (see recipe)
To make the croutons: • ½ cup stale breador buns sliced into 0.5cm cubes • 1 ½ tbsp olive oil • Salt and pepper
1. Preheat oven to 150C. Toss oil with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a baking pan lined with baking paper in a single layer and season generously with salt and pepper.
2. Bake them in the oven for 15 minutes until they're golden brown. Cool before serving.
To make the Caesar dressing: • 1 egg yolk • 2 garlic cloves • 3 anchovies • ½ tsp Worcestershire sauce • 1 tsp white wine vinegar • ¾ cup grapeseed oil • Salt to season
1. To make the dressing, combine all ingredients except the grapeseed oil in a food processor.
2. Once combined, slowly drizzle in the oil with the motor going. The dressing should start to emulsify. If the dressing seems a bit thick, loosen with a tsp of cold water. Continue to add more water until the desired consistency is reached.
To assemble the Caesar salad cups:
1. Place the lettuce leaves on a plate. Inside each leaf, place a piece of the salmon and egg followed by a small spoonful of the dressing and a slice of parmesan.
2. Finish with a sprinkle of the croutons and serve. These can be picked up and eaten in a couple of bites.
