This salad is a modern version of the classic favourite. Adding boiled eggs make this lunch salad really delicious, and the protein helps to keep you going…
- 2 cups of a good quality baguette, cut into 2 cm cubes approx
- 3 Tbsp soft butter
- 1 tbsp flat leaf parsley, chopped
- 6 slices prosciutto
- 4 eggs
- 2 Romaine or Cos lettuce hearts, washed and torn into bite sized pieces
- Roasted garlic & anchovy vinaigrette – Makes approximately 2 cups
- 3 egg yolks
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 cups canola or vegetable oil
- 3 tbsp lemon juice
- 4 cloves roasted garlic, mashed to a paste
- 3 anchovies, chopped
- 3 tbsp grated Parmesan cheese
- Pinch salt and pepper
- Preheat oven to 375°F (190°C). Place bread cubes in a medium bowl. In a small saucepan over medium heat, melt the butter slowly. Pour over the bread cubes and toss until evenly coated. Spread the bread cubes in a single layer on a baking paper lined baking tray. Bake, stirring cubes a few times, until crisp and golden, about 20-30 minutes. Toss with chopped parsley. Let cool and set aside.
- Place prosciutto in a single layer on a baking tray lined with a sheet of baking paper. Bake prosciutto until evenly browned and crisp, about 15 minutes. Let cool, and set aside.
- Meanwhile, cook eggs to soft boiled stage, and cool. When ready to serve, peel and slice eggs in half and season with salt and pepper.
- In a large mixing bowl, add torn lettuce, croutons and about 1/4 cup of the vinaigrette, toss gently to coat lettuce evenly. Divide over 4 serving dishes. Top with boiled egg, crispy prosciutto slices, additional grated Parmesan cheese and a lemon wedge. Serve with additional vinaigrette on the side as needed.
To make the Roasted Garlic & Anchovy Vinaigrette*
- In a large bowl, whisk together egg yolks, vinegar and mustard until well combined.
- Slowly whisk in oil until emulsified. Whisk in lemon juice and garlic until thickened to desired consistency. Whisk in anchovies and Parmesan.
- Season to taste with salt and pepper. Transfer vinaigrette to a container, cover and refrigerate until ready to use.
- *You can substitute by using ready made Caesar Salad dressings, available in most supermarkets or delis.
- Fresh home made croutons always taste better on salads and are easy to make.
- Credit: Recipe and Image courtesy of Egg Farmers of Canada. www.eggs.ca