CAESAR EGG & ROMAINE SANDWICH

SERVES 4 / PREPARATION 25 MINUTES / COOKING 15 MINUTES

5 slices streaky bacon

1 tablespoon butter

4 eggs, size 7

4 tablespoons grated parmesan 2½ cups finely sliced romaine lettuce Caesar dressing (see recipe)

8 slices soft white toast bread

Put the bacon on a baking tray and cook under a hot grill for 6-8 minutes until golden and the fat is rendered. Reserve the fat for the dressing and cut each rasher into two lengthwise. Put some water into a steamer and bring to the boil. Grease four 8.5cm ramekins with butter. Put the eggs into a bowl and beat in 4 tablespoons water, ½ teaspoon salt and the parmesan. Evenly divide the egg between the ramekins. Put the ramekins into the steamer and lower the heat. Steam for 3-4 minutes until the centres have no signs of wobble. Remove from the heat and turn out the steamed egg. Put the lettuce in a bowl with 5 tablespoons dressing and mix thoroughly. Toast the bread until golden then use an 8.5cm cutter to cut 8 toast circles. Spread 4 toast circles with ½ teaspoon dressing each. Layer ½ cup dressed lettuce, a steamed egg, some bacon and an additional ½ teaspoon dressing and top with the remaining toast circle.

CAESAR DRESSING

5 anchovy fillets

1 small clove garlic

2 tablespoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 2 tablespoons grated parmesan

2 egg yolks, size 7 bacon fat, saved from cooking bacon

for the sandwiches (optional) 2 tablespoons olive oil

7 tablespoons neutral oil

Put the anchovies, garlic, lemon juice, mustard, Worcestershire sauce and parmesan in a small blender. Blitz on high speed for 1-2 minutes. Add the egg yolks to the blender and blitz for 1 minute to incorporate. Add the rendered bacon fat (if using) and continue to blend. Add the olive oil and blend for 1 minute. Add one-third of the neutral oil and blend until thick and creamy. Add the remaining oil and blend again until thick and creamy.

GIVE THESE A GO…

Grilled romaine hearts with smoked salmon & lemon Caesar dressing

Heat a griddle pan to a medium heat. Slice a baby romaine heart in half lengthwise, leaving the root intact. Put cut-side down onto the griddle and grill for 2 minutes on each side until lightly browned and wilted. Place half a romaine heart on a plate and top with 50g sliced smoked salmon. Mix ½ cup Caesar dressing (see recipe) with the juice and zest of 1 lemon. Add water to thin the dressing to a pouring consistency. Drizzle over each plate.

Avocado & crisp tortilla Caesar Cut the flesh of 2 large avocados into 3cm chunks and put into a medium bowl. Add 10 large, roughly chopped cos leaves and ¼ cup Caesar dressing (see recipe). Heat the oven to 200℃. Brush four 12cm tortillas with 2 teaspoons each of Caesar dressing. Bake tortillas for approximately 8 minutes until crisp. When cool, break the tortillas into bitesize pieces. Add to salad and gently toss.

Chicken Caesar rice paper rolls Fill a large bowl with warm water. Dip a rice paper wrapper into water for a few seconds until it becomes pliable. Place the wrapper on a clean, dry surface. Arrange a small handful of chopped romaine lettuce in the centre of the wrapper, then add a few slices of cooked chicken. Drizzle over a little bit of Caesar dressing (see recipe). Fold the sides of the wrapper over the filling and roll it up tightly. Serve immediately, with extra Caesar dressing on the side.

Tahini & lime Caesar dressing

Combine ¼ cup tahini, 2 tablespoons lime juice, 1 clove garlic, ½ teaspoon each Dijon mustard and Worcestershire sauce, salt and pepper to taste in a blender. Blend until smooth. With the blender running, slowly add 2 tablespoons each water and olive oil until the dressing is smooth and creamy. Stir in 2 tablespoons grated parmesan.