Side caesar salad

title="Side caesar salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Side-caesar-salad.jpg" srcset="https://img.taste.com.au/OOghlwZ6/w720-h480-cfill-q80/taste/2016/11/side-caesar-salad-82706-1.jpeg 720w, https://img.taste.com.au/X9s3yQsJ/w643-h428-cfill-q90/taste/2016/11/side-caesar-salad-82706-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Side caesar salad"
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• 0:20 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Arguably, the world's favourite salad is often a meal in itself, but it's fun to serve a caesar salad as a side dish with a burger or simple grill instead.

Featured in
Bacon & ham recipes, Starters recipes

Ingredients

• 1/2 ficelle (small baguette: see Notes)


• 1 tablespoon olive oil


• 8 slices pancetta or bacon


• 8 quail eggs (see Notes)


• 2 baby cos lettuce, leaves separated


• 2 tablespoons finely grated parmesan

Caesar Salad Dressing

• 1 tablespoon creme fraiche (see Notes)


• 1 garlic clove, crushed


• 2 drained anchovy fillets, finely chopped


• 1 teaspoon Dijon mustard


• 1 teaspoon sugar


• 1 tablespoon lemon juice


• 1 tablespoon finely grated parmesan


• 1/4 cup (60ml) light olive oil

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 180C. Line an baking tray with baking paper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cut the ficelle into 8 x 1cm slices on the diagonal (so you get long thin slices). Lightly brush the bread slices on one side with olive oil, arrange them on the prepared tray and bake for 20 minutes or until crisp and golden. Remove from the tray and set aside to cool.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place pancetta on the baking tray. Bake for 10-15 minutes, until crisp. When cool enough to handle, break into shards.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, place eggs in a small pan of cold water. Bring to the boil and cook for 2 minutes. Remove eggs and place under cold water, then peel and halve.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  For the dressing, whisk creme fraiche, garlic, anchovy, mustard, sugar, lemon juice and parmesan in a bowl until smooth, then season to taste with sea salt and freshly ground black pepper. Gradually whisk in the olive oil until you have a runny sauce.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Toss lettuce leaves in half the dressing and arrange upright in four glasses or on serving plates. Tuck in or top with the pancetta, croutons and quail eggs, and drizzle with the remaining dressing. Scatter with grated parmesan and serve.
  
  
  

Nutrition

• 1314 kj

  Energy




• 26g

  Fat Total




• 7g

  Saturated Fat





• 11g

  Protein





• 706.21mg

  Sodium




• 2g

  Carbs (sugar)




• 8g

  Carbs (total)

All nutrition values are per serve

Notes

Ficelle is a long, thin French bread stick, available from bakeries. Quail eggs are from selected poultry suppliers, delis and Asian food shops. Creme fraiche is from delis and gourmet food shops.

• Author: Jill Dupleix


• Image credit: Steve Baccon


• Publication: Taste.com.au

Source: taste.com.au