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Caesar Salad - Orgran

  • Serves: 6



  • Caesar Salad Ingredients -
  • 3 eggs (eggs must be at room temperature and are best for hard boiling if they are a week old)
  • 1 teaspoon salt
  • pkt ORGRAN Croutons of choice
  • 1/4 cup extra virgin olive oil
  • bacon pieces
  • 1 cos lettuce
  • 1 x 45g tin anchovy fillets (2 fillets are using to make Caesar Dressing)
  • 1 cup shaved Parmesan cheese
  • Caesar Dressing Ingredients -
  • 1 cup egg mayonnaise (recipe below, for those who wish to make it)
  • 2 anchovy fillets
  • 2 cloves garlic, peeled and crushed
  • 2 teaspoons lemon juice
  • Egg Mayonnaise Ingredients -
  • 1 teaspoon mustard powder
  • 1 egg
  • 1 tablespoon white balsamic vinegar
  • 1 cup extra virgin olive oil


  • Caesar Salad Method –
  • Preparation time 30 minutes
  • Cooking time 15 minutes
  • 1. Place eggs into a large saucepan. Cover with cold water. Add 1 teaspoon salt to the water. Bring water slowly to the boil. Boil for 1 minute. Remove saucepan from heat. Allow eggs to stand in water for 17 minutes. Remove eggs from saucepan and place into cold water. Allow eggs to cool down. Remove eggs from cold water. Tap eggs on the bench to crack shells. Remove shells and cut eggs into wedges.
  • 2. Preheat oven to 170°C (350°F).
  • 3. Prepare a large flat baking tray by spraying with cooking spray. Line base of tray with baking paper.
  • 4. Brush both sides of bread with olive oil.
  • 5. Place bread onto prepared baking tray.
  • 6. Place into a moderately-hot oven and bake for 8 minutes. Turn slices of bread over and continue to bake for approx. 7 minutes or until bread is light golden in colour and crisp. When bread is cooked, remove for oven. Cut into 1cm cubes. Place bacon into small frying pan. Stir over a gentle heat until bacon is cooked.
  • 7. Arrange lettuce in a serving bowl. Add ORGRAN croutons, bacon and egg. Top with anchovy fillets and Parmesan cheese.
  • 8. Serve with Caesar Dressing.
  • Caesar Dressing Method –
  • Preparation time 10 minutes
  • 1. Place egg mayonnaise, anchovy, garlic and lemon juice into the bowl of a blender. Blend until smooth.
  • Egg Mayonnaise Method –
  • Preparation time 10 minutes
  • Makes 1 cup
  • Put the mustard, egg and balsamic vinegar into the bowl of a blender. Blend until smooth.
  • Using a slow speed on your blender, very slowly trickle the oil into the blender.