Grilled Caesar Salad with Poached Eggs
Ingredients
- 1 rounded teaspoon anchovy paste or 4 anchovy filets, pasted
- About 1 1/2 teaspoons Worcestershire sauce
- 1 round teaspoon Dijon mustard
- Juice of 1 ripe lemon
- 1 large clove garlic, grated or pasted plus 2 cloves halved for rubbing bread
- Black pepper
- About 1/3 cup EVOO – Extra Virgin Olive Oil, plus some olive oil for brushing or natural olive oil spray and some for drizzling on bread
- A handful of grated Pecorino cheese
- 2 large hearts romaine lettuce, halved lengthwise and cleaned, dried
- 4 slices ciabatta bread
- Salt
- 1 tablespoon white wine vinegar
- 4 large eggs
Preparation
Preheat grill or grill pan over medium-high heat.
In a large bowl, whisk up anchovy paste, Worcestershire sauce, Dijon, lemon juice, garlic paste, pepper and stream in EVOO to emulsify; stir in cheese.
Spray or brush the lettuce lightly with oil and season with salt and pepper. Grill on both sides to mark and char.
Bring a couple of inches of water in a skillet to low rolling boil with vinegar. Crack eggs into ramekins, whisk water in circles to swirl and slide eggs into simmering water. Poach 3-4 minutes for soft to medium eggs.
Serve charred romaine on plates topped with a garlic crouton, a poached egg and a little extra grated cheese.