It might not be the most healthy salad, but it sure is one of the tastiest. My take on a Caesar salad is full of gold-standard ingredients. That bacon! Those crumbed eggs! That dressing! Those croutons! What a knockout.
4 x baby cos lettuce hearts, leaves separated
30g (1 oz) grana padano or parmesan cheese, shaved
Lemon parmesan crumbed eggs
vegetable oil, for deep frying
70g (2 oz) plain (all-purpose) flour
1 cup panko breadcrumbs
¼ cup grated grana padano or parmesan cheese
½ lemon zest
½ cup whole egg mayonnaise
1 tsp Dijon mustard
½ lemon, zested and juiced
2 tsp shiro miso paste
¼ cup grated grana padano or parmesan
1 tsp sea salt
Chilli maple-glazed bacon
8 rashers streaky bacon
⅓ cup maple syrup
½ tsp cayenne pepper
1 small French baguette
2 tbsp olive oil
½ tsp salt
To make the crumbed eggs, fill a medium-sized saucepan with water and bring to the boil. Once boiling, cook 4 of the eggs for 5 minutes, then transfer into cold water to stop the cooking process. Once cooled, carefully peel off the shells and place eggs into a bowl ready to use later.
For the dressing, place mayonnaise, dijon mustard, lemon zest and juice, miso, grated cheese and salt in a small bowl. Whisk together until well combined. Leave in the refrigerator until ready for use (you can also keep it in the fridge for a few days if you have any left over).
Preheat the oven to 180C/350F and line a large baking tray with baking (parchment) paper. To make the maple-glazed bacon, fry off the bacon until the edges are just crisp then transfer to the lined tray. In a small bowl, mix together the maple syrup and cayenne pepper. Pour over the top of the bacon, then place tray in the oven and bake for 15 minutes or until the bacon is looking nice and crispy.
For the croutons, slice the baguette into rounds roughly 1cm (anout ⅜”) thick. Drizzle with olive oil and sprinkle with the salt. Fry the bread rounds in a frying pan on medium heat until charry, golden brown and crispy (you can also do this on a BBQ). Once ready, set aside for later.
Now let’s finish those eggs. Fill a wok halfway with oil and place over a medium to high heat. In a small bowl, beat the last remaining egg. Then set up a crumbing station: a small bowl for flour, your bowl of beaten egg, a medium-sized bowl for breadcrumbs and a clean separate bowl to pop your crumbed eggs in. Add the lemon zest and grated cheese into the breadcrumbs and mix well. Using one hand for dry ingredients and one hand for wet ingredients, roll a whole peeled egg into flour, then into egg mixture, followed by breadcrumb mix. Repeat.
Once the oil is hot (it’s ready when a wooden spoon dipped in forms furious bubbles), place crumbed eggs straight into hot oil, moving them around constantly. Cook for around 40 seconds or until they have a crispy golden coating all over, then remove from heat and drain on some kitchen paper to soak up any excess oil. Cut eggs in half.
To serve, divide lettuce leaves, crispy bacon, shaved slices of parmesan cheese, croutons and crumbed egg halves between bowls. Add lashings of dressing, then tuck in.