Lettuce and crouton salad with Caesar dressing
You will need
½ small cibatta bread, broken into rough croutons
2 tbsp olive oil
6 small chicken eggs
Mixed salad lettuce
20g dill fronds, taken off the stalks
12 radishes, thinly sliced
110g pancetta rashes
For the Caesar dressing:
2 tsp Dijon mustard
4 tbsp mayonnaise
2 tsp white balsamic vinegar
4 tbsp olive oil
Method
1. Stir-fry the ciabatta croutons in hot olive oil and drain on kitchen paper. Cook the eggs, until softly boiled for four to five minutes. Peel.
2. Whisk all the Caesar dressing ingredients together in a bowl with a little seasoning.
3. Divide the salad leaves over four plates or bowls. Scatter over the dill and mix in the radishes. Chop the eggs and add to the salad along with the croutons.
4. Grill the pancetta under a high heat and arrange on top of the salad. Scatter with pepper and drizzle over a little dressing.
Recipe, Linda Tubby
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