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Next-level Caesar

Freshlay Farms Golden Yolkers® eggs are wonderfully versatile, deliciously rich and irresistibly hued, making them the perfect ingredient to elevate your everyday dishes and occasion meals alike. The recipe possibilities really are endless, so here are some fresh ideas for you to try

SERVES 4 | PREP 25 mins | COOK 20 mins

Ingredients

2 little gem lettuces, halved

1 tsp vegetable oil

6 rashers of smoked streaky bacon

20g parmesan, grated

4 Freshlay Farms Golden Yolker eggs

200g cooked chicken, torn

For the dressing

1 egg yolk

100ml olive oil

½ lemon, juiced

1 tsp Dijon mustard

2 anchovy fillets

2 tbsp parsley, finely chopped, plus extra to serve

4 tbsp parmesan, grated, plus extra to serve

Method

1. Put a large frying pan over a high heat. Once hot, add the lettuce cut-side down and cook for 2-3 mins, until charred slightly. Remove to a platter.

2. Add the oil to the pan, then reduce to a medium heat and add the bacon. Cook for 4-5 mins on each side until golden and crisp. Set aside to cool, then roughly chop.

3. Keeping the bacon fat in the pan, place it back over a medium heat and sprinkle in 1 tbsp parmesan into a small circle in the frying pan, repeat until all the parmesan is used up. Cook for 3 mins until it looks lace-like, then take off the heat and leave to cool for 2 mins. Once they set slightly, remove from the pan and place on a sheet of baking parchment. Leave to cool completely.

4. Add the eggs to a pan of boiling water over a medium heat and cook for 7 mins. Place into a bowl of cold water, peel, then cut in half.

5. To make the dressing, add the egg yolk to a bowl, then gradually add in the oil while continuously whisking. Once smooth, beat in the lemon juice, mustard, anchovies, parsley and parmesan, then season to taste.

6. To serve, drizzle the dressing over the charred lettuce, then top with the bacon, chicken and boiled eggs. Roughly break up the parmesan crisps and sprinkle over the salad. Finish with a crack of black pepper and an extra sprinkling of parmesan and parsley and enjoy.