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Garlic Sourdough Crouton Caesar-Style Salad
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Built by the community using Garlic sourdough croutons
A bold, satisfying salad built around crunchy garlic sourdough croutons tossed with crisp lettuce, a punchy homemade Caesar-style dressing made from pantry staples, and shaved Parmesan-style egg ribbons. Simple, clever, and delicious.
Cooking Ability Level
Prep
10 mins
Cook
10 mins
Serves
2
Difficulty
Easy
Budget
Cheap
Calories
380
Ingredients
- 150g garlic sourdough croutons
- 2 large eggs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1 small garlic clove, finely grated
- Salt and black pepper to taste
- 1 large romaine or cos lettuce, roughly torn (or 2 little gem lettuces)
- 2 tbsp capers, drained (optional but excellent)
1. Bring a small saucepan of water to the boil. Lower in the eggs gently and boil for exactly 7 minutes for a jammy, slightly soft yolk. Transfer immediately to a bowl of cold water and leave to cool for 5 minutes, then peel and halve.
2. While the eggs cool, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, white wine vinegar, and grated garlic until emulsified and creamy. Season generously with salt and black pepper. Taste and adjust — it should be sharp, garlicky, and savoury.
3. Wash and dry the lettuce leaves well and tear into generous pieces. Place in a large serving bowl.
4. Add the capers if using, then pour over most of the dressing and toss well so every leaf is coated.
5. Add the garlic sourdough croutons and toss again gently so they stay chunky and don't break up.
6. Arrange the halved soft-boiled eggs on top, season them with a pinch of salt and pepper, and drizzle over the remaining dressing. Serve immediately while the croutons are still crisp.
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Nutrition per Serving
380
Calories
12g
Protein
32g
Carbs
22g
Fat