Family Caesar Salad

Family Caesar Salad

3 from 3 votes
Recipe by NZEggs Course: Dinner, LunchCuisine: VegetarianDifficulty: Easy


Prep time



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 2 of a good quality baguette cut into 2 cm cubes approx

  • 3 Tbsp 3 soft butter

  • 1 tbsp 1 flat leaf parsley, chopped

  • 6 6 slices prosciutto

  • 4 4 eggs

  • 2 2 Romaine or Cos lettuce hearts, washed and torn into bite sized pieces

  • Roasted garlic & anchovy vinaigrette – makes approximately 2 cups

  • 3 3 egg yolks

  • 2 tbsp 2 red wine vinegar

  • 1 tbsp 1 Dijon mustard

  • 2 cups 2 canola or vegetable oil

  • 3 tbsp 3 lemon juice

  • 4 4 cloves roasted garlic, mashed to a paste

  • 3 3 anchovies, chopped

  • 3 tbsp 3 grated Parmesan cheese

  • Pinch salt and pepper


  • Salad
  • 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.
  • To assemble
  • 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 Dressing
  • 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 dressing to a container, cover and refrigerate until ready to use.


  • *You can substitute 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.

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