Family Caesar Salad

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Family Caesar Salad


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



  1. 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.
  2. 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.
  3. 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.

To assemble

  1. 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*

  1. In a large bowl, whisk together egg yolks, vinegar and mustard until well combined.
  2. Slowly whisk in oil until emulsified. Whisk in lemon juice and garlic until thickened to desired consistency. Whisk in anchovies and Parmesan.
  3. 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.

Posted on

January 25, 2018