Big Caesar Salad
This salad is a fun take on a fan favourite. Add eggs to make this lunch salad both delicious and protein rich.

- Serves:
- 4
- Prep Time:
- 15 min
- Cook Time:
- 55 min
Ingredients
Nutrition Facts
- Calories
- 467
- Fat
- 41 g
- Saturated Fat
- 12 g
- Trans Fat
- 0.5 g
- Sodium
- 886 mg
- Sugars
- 2 g
- Protein
- 15 g
- Fibre
- 1 g
- Carbohydrate
- 14 g
Salad
- 2 cups ( 500 mL ) good quality baguette, cut in 2 1/2 cm cubes
- ¼ cup ( 60 mL ) butter
- 1 tbsp ( 15 mL ) flat leaf parsley, chopped
- 6 slices prosciutto
- 4 eggs
- 2 romaine hearts, washed and torn into bite sized pieces
Roasted garlic & anchovy vinaigrette - Makes approximately 2 1/2 cups
- 3 egg yolks
- 2 tbsp ( 30 mL ) red wine vinegar
- 1 tbsp ( 15 mL ) Dijon mustard
- 2 cups ( 500 mL ) canola or vegetable oil
- 3 tbsp ( 45 mL ) lemon juice
- 4 cloves roasted garlic, mashed to a paste
- 3 anchovies, chopped
- 3 tbsp ( 45 mL ) grated Parmesan cheese
- Pinch salt and pepper
Instructions
Salad
-
Preheat oven to 375°F (190°C).
-
Place bread cubes in a medium bowl. In a small saucepan over medium heat, melt butter and allow to brown slightly. Pour over bread cubes and toss until evenly coated. Spread bread cubes in a single layer on a parchment lined baking sheet. Bake, stirring a few times, until crisp and golden, about 40 minutes. Toss with chopped parsley. Let cool and set aside.
-
Place prosciutto in a single layer on a parchment lined baking sheet. Cover with a second piece of parchment paper and a second baking sheet. Bake prosciutto until evenly browned and crisp, about 15 minutes. Let cool, and set aside.
-
Meanwhile, cook eggs to soft boiled stage, 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 romaine hearts, croutons and about ¼ cup of 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 finish add lemon wedges, additional grated Parmesan cheese and cracked black pepper.
Roasted garlic & anchovy vinaigrette
-
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 vinaigrette to a container, cover and refrigerate until ready to use.