Elevate your Caesar salad with Kitty Coles’ crisp and delicious (with fudgey eggs) recipe – this will be your go-to …
“This recipe is from my cookbook, Make More With Less. My preference is spring greens here, but any leafy green would work, such as Savoy cabbage, hispi cabbage, kale, green beans, cavolo nero or even broccoli. Use whatever is in season.” @kittycoles
WARM CAESAR SALAD
Serves 2
Ingredients
• 2-4 eggs
• 2 thick slices of sourdough or a chunk of bread (about 200g), torn into 1cm pieces
• 3 tbsp olive oil
• 250 g spring greens or cavolo nero, stalks removed
• A small handful of soft herbs, such as parsley, chives or mint
• 1/2 x 30g tin of anchovy fillets (or however many you like, optional)
• pinch of chilli flakes (optional)
• sea salt and freshly ground
• black pepper
For the dressing
• 2 tbsp good-quality mayonnaise
• zest and juice of 1 lemon
• 1 tsp Dijon mustard
• 50g Parmesan, grated,
• 3 tbsp good quality extra virgin olive oil, plus extra to serve
Method
1. Preheat the oven to 190°C fan. Boil the eggs in a small saucepan of boiling water for 6 1/2 minutes, then drain and refresh under cold water.
2. Put the bread into a roasting tin with the olive oil and a pinch of salt and pepper then toss everything with your hands until coated. Roast in the oven for 10–15 minutes until golden and crisp.
3. Next, make the dressing. In a large bowl, whisk together the dressing ingredients, season well, then taste and add more of anything you want. I like mine lemony and mustardy, so I sometimes chuck in a little more of those. The dressing will loosen with the excess water from the greens.
4. Bring a large saucepan of water to the boil and add a teaspoon of salt.
5. Boil the greens for about 3-4 minutes, or until just cooked and bright green (this will depend on what greens you’re using) then drain well and toss in the Caesar dressing.
6. Add the herbs then grate over some Parmesan, drape over the anchovies and sprinkle over the chilli flakes, if using, and finish with a little more extra virgin olive oil. Serve immediately with the croutons and halved eggs
Recipe from Make More With Less: Foolproof Recipes To Make Your Food Go Further by Kitty Coles.
Final Call! Book Your Seat At Our Spring Kitchen Event
Join Kitty Coles at the Home of Innovation for a morning of culinary inspiration.
Saturday April 5th
11am: Coffee and pastries
11.15am: Kitty Coles and Eleanor Martin demonstration
12.30pm: Browse the showroom
1pm: Goodie bags
Tickets €15