The unique feature of this salad is the dressing. The eggs are slightly poached before making the mayonnaise which produces a much finer, creamier result. I got the recipe from a kiwi chef nicknamed Beva when I worked under her at the Gate vegetarian restaurant in London.
For the croutons
4 thick slices of bread
2 sprigs of rosemary
Pinch of salt
For the dressing
1 dessertspoon of dijon mustard (or a mustard of your choice)
A dash of white wine vinegar
2 cloves of garlic
600ml vegetable oil
1 teaspoon of salt
Handful of capers
50g vegetarian parmesan
For the salad
2 cos or romaine lettuces
24 black olives
Cut the bread
into large squares. Any style of bread can be used but it works best if the bread
is a light one. Place the bread chunks into a baking tray, drizzle over some olive oil and
season lightly with the salt. Break up the rosemary sprigs and distribute it over the bread.
Bake the croutons in a low oven until they are comlpletely crispy all the way through. Allow
them to cool.
To make the dressing
bring a small, shallow pan of water to the boil.
Quickly break the eggs into to the water and poach them for about one minute. Fish them out
with a slotted spoon allow them to drain and then proceed with the recipe below.
place the poached eggs, garlic, vinegar and mustard into a food processor.
Switch it on and slowly add the oil to form a thick mayonnaise. If you want to make it easier
for your self use a pre-made mayonnaise, add some crushed garlic to it and continue with the recipe from here.
With the machine off add the capers and some grated parmesan. Whizz them in lightly.
To make the salad
roughly chop or break up the lettuce leaves into a bowl, dress with
the caesar dressing and fold in the olives and parmesan. Serve immediately. Always dress the salad
just before serving.