Egg Caesar salad

Name: Egg Caesar salad
Cook time: 20 min
Yield: 2
Cuisine: Central America

with Turkish croutons and candied walnuts

Ready in around 20 mins

RECIPE FACT:

The classic Caesar salad was invented at hotel Caesar in Mexico with leftover ingredients from the 4th of July celebrations.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE EGGS:
Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Using a spoon, add the free-range eggs and cook for 6 mins for a soft-boiled egg - a little longer for hard. Remove from the heat and run under cold water. When the eggs have cooled slightly, peel and cut in half (to serve warm).
2. TO MAKE THE CROUTONS AND COOK THE SWEET STEM BROCCOLI:
Slice the Turkish bread into 2 cm cubes. Line an oven tray with baking paper. Place the bread cubes on the tray. Trim the tough ends off the sweet stem broccoli and discard, then lie flat on the oven tray. Drizzle the bread and broccolini with oil and season with salt and pepper. Bake in oven for 10 mins.
3. TO PREPARE THE SALAD:
Place the baby cos leaves into a salad bowl, tearing any larger leaves with your hands. Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel and add to the bowl. Add the croutons and spoon in half the Caesar dressing. Season with salt and pepper and toss to combine. Roughly chop the Italian parsley and set aside.
TO SERVE:
Place the Caesar salad onto plates and top with the roasted sweet stem broccoli and egg halves. Dollop over the remaining dressing and sprinkle with chopped parsley and candied walnuts.