I love a Caesar salad - so deliciously creamy with the added crunch of croutons. Not great if you're watching what you eat, but my philosophy is quality over quantity so I'd rather have a smaller portion of this salad than a large bowl of something less flavoursome and 'no-fat'. To make this Caesar you will need:
Small baguette, thinly sliced
2 baby cos lettuce, washed and torn
8 slices prosciutto
1/2 cup whole egg mayonnaise
1 clove garlic, crushed
1 tablespoon lemon juice
2 teaspoons water
Sea salt and cracked black pepper
Place the sliced baguette on a lined baking tray, drizzle with olive oil and bake at 160°C for 12 minutes or until golden. Set aside to cool. Grill the prosciutto until crisp, cool and tear into strips. Arrange lettuce, prosciutto, anchovies and baguette on a plate, top with the shaved parmesan and eggs. Drizzle with dressing and extra cracked black pepper, if desired.
To make the dressing, place the mayonnaise, garlic, lemon juice and water in a bowl and stir to combine. Add salt and pepper to taste.