Caesar salad

Caesar salad

Posh Eggs
20 mins
Louise Hagger

This is a sophisticated twist on the original. Gentleman’s Relish is a powerful spread of anchovies, butter, herbs and spices. Spread sparingly.


Quantity Ingredient
2 eggs
6 thin slices pancetta
4 small slices sourdough or country-style bread
light olive oil, to drizzle
1 tablespoon anchovy paste, such as Gentleman’s Relish
few small thyme leaves
1 romaine lettuce, outer leaves discarded and halved lengthways
shavings of parmesan, to garnish
freshly ground black pepper

For the dressing

Quantity Ingredient
1 egg yolk
1 teaspoon dijon mustard
1/2 garlic clove, crushed
1 1/2 tablespoons lemon juice
80ml light olive oil
1 tablespoon light olive oil
3 tablespoons finely grated parmesan


  1. To make the dressing, whisk the egg yolk with the mustard, crushed garlic, lemon juice and season with salt and pepper. Start off very slowly whisking in the oil to form an emulsion then, whisking all the time, drizzle in the remaining oil. Finally, mix in the yoghurt and parmesan.
  2. Bring a pan of water to the boil, gently lower in the eggs and boil for 6 minutes. Remove the eggs and rinse under cold running water to cool. Peel and cut each egg in half.
  3. Preheat the grill to medium and line a baking tray with baking parchment. Arrange the pancetta and sourdough on the tray, drizzle with oil and grill for 1–2 minutes on each side until the toast is golden and the pancetta crisped. Remove the pancetta. Spread the toasts with anchovy paste and sprinkle with thyme leaves, then pop back under the grill for 30 seconds.
  4. Place a wedge of lettuce on each plate and drizzle some of the dressing over the top. Add a halved egg, anchovy toasts, crisped pancetta, a good grinding of black pepper and some parmesan shavings.
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