If you would like to make your caesar salad more nutritious, top it with poached egg.
1 person made this
1 drizzle olive oil
2 slices white bread without crust, cut into 1cm dice
salt and pepper
2 tablespoons lemon juice
5 tablespoons olive oil
1 teaspoon prepared mustard
1 garlic clove, minced
1 head romaine lettuce, plucked apart
100g grated Parmesan cheese
1 tablespoon white vinegar
Method Prep:15min › Cook:6min › Ready in:21min
In a frying pan, heat a little olive oil and brown the bread, stirring to brown it evenly. Add a little salt and pepper. Remove the pan from the heat and let cool.
In a bowl whisk lemon juice, oil, mustard, garlic, salt and pepper. Distribute the salad leaves among individual plates. Sprinkle with cheese and drizzle with the dressing.
Bring a pot of water to the boil. Add a little salt and the vinegar. Reduce the heat so that the water simmers. Add the eggs one by one by breaking the egg into a cup and gently sliding it into the water. Cook for 3 minutes (the water should be simmering) then remove with a slotted spoon. Immerse in cold water to stop cooking. Place a poached egg on each plate, add the toasted bread cubes and serve immediately.