Inspired by my godmothers' homemade boiled mayonnaise, and while very similar to the iconic Caesar Salad, this is definitely not a Caesar Salad. There are no anchovies, there is no Parmesan, there is no garlic, and I use Iceberg lettuce, not Cos.
- 6 eggs (at room temperature)
- 1 baguette, sliced into 1 cm/½ inch thick rounds
- olive oil
- 8 rashers of good quality eye bacon (approx 300g) cut on the diagonal, into strips approx 2cm/3/4 inch wide.
- 6-8 cups coarsley shredded Iceberg lettuce (approx. 2cm/3/4 inch wide)
- 1/4 cup spring onions, thinly sliced
- 100 g cheddar cheese, coarsley grated
- 1-2 tbsp curly parsley, finely chopped
- 3 tbsp Boiled Salad Dressing (see link below)
- Sea salt flakes, to season
- Freshly ground black pepper, to season
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Preheat oven to 200℃/180°C. Spread bread, in a single layer, on a baking tray and brush with oil. Bake for 10-15 minutes or until crisp and golden. Set aside to cool completely.
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Bring a medium-sized pot of water to a boil. Once boiling, reduce the heat and gently add the eggs, and then bring back to the boil. As soon as you put the eggs into the water set the timer and cook the eggs for 8 minutes.
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Meanwhile, heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 3-4 minutes or until crisp and browned. Transfer to a plate lined with paper towel.
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Once the eggs are done, remove from the water and remove the shell and quarter.
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Combine the lettuce, spring onions, half the grated cheddar and half the parsley, and then spread over the base of a serving platter. Arrange the bacon, eggs and crostini over the lettuce, drizzle with the dressing, top with the remaining cheddar and sprinkle with the remaining parsley.
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Season with sea salt flakes and freshly ground black pepper.
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Serve immediately.
- Link for homemade boiled mayonnaise
- For gluten free, use gluten free baguette