Caesar Salad


Serves 6 

  • 3 Cos lettuces – large, crisp
  • 3 slices of Cranks wholemeal bread
  • 2 garlic cloves – large, finely chopped
  • 175ml (6fl oz) olive oil
  • 2 free-range eggs – large, soft boiled/ coddled by immersing in boiling water for exactly 1 minute
  • Juice of 1 lemon
  • Worcestershire cause – there are vegetarian brands, otherwise this is optional
  • Sea salt and freshly ground black pepper
  • 30g (1oz) Italian hard cheese – freshly grated

How To Make

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Separate the inner leaves of the lettuces, wash and place in a colander to drain
  3. Tear the slices of bread into bite sized pieces and toss in the chopped garlic cloves and oil and coat evenly.
  4. Bake in the oven for about 20 minutes until crisp and golden.
  5. Break the soft boiled eggs into a large bowl and add lemon juice and generous slashes of Worcestershire sauce, if using.
  6. Add a good pinch of sea salt, black pepper and the rest of the olive oil.
  7. Then ever so slightly mix in the croutons and the italian hard cheese.
  8. Transfer the leaves to a salad bowl, then gently mix in the egg dressing and croutons.
  9. Serve immediately.