Caesar salad is one of those things that usually sounds better when read off the menu than when served. Too often I’ve received a bowl of dressing with a smattering of dried-up parmesan shards, fat-crusted bacon bits recycled from the breakfast plates of yesterday morning, and croutons that leave an oil slick on my conscience. Well I say, no more!
cos lettuce, chopped coarsely
bbq chicken, meat removed and chopped coarsely
2-4 eggs, boiled (or poached), soft to hard depending on preference, quartered
100g prosciutto, grilled to just crispy on a tray lined with baking paper, then crumbled/torn
2 slices toast, cubed
chive flowers (or just chopped chives)
½ lemon, juiced
2 tbsp mayonnaise (I used soy mayonnaise)
a dash of water
Add the salad ingredients to a big bowl in the order listed.
Whisk together the dressing ingredients in a small jug to be added as desired.