Caesar-Style Baby Greens with Poached Egg, Parmesan and Croutons


This warm salad is not only packed with lots of delicious flavours and goodness it will leave you fuller for longer.


Preparation time: 15 minutes - Cooking time: 35 minutes - Total time: 50 minutes - Serves: 4



Ingredients
750g (about 1 small) butternut squash
8 tbsp extra virgin olive oil
2 large garlic cloves, bruised
150g sourdough bread, cut into 1½ cm cubes
2 tbsp finely chopped flat leaf parsley
1 tsp dijon mustard
4 drops worcestershire sauce
1 tbsp lemon juice
50g parmigiano reggiano, ½ finely grated, ½ shaved into strips with a peeler
1 anchovy fillet in olive oil, drained (optional)
300g (about 3 heads) tender baby leaf greens, trimmed
4 eggs

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Method
1. Preheat the oven to 200˚C, gas mark 6. Peel and deseed the squash; cut it into 2-3cm cubes. Toss with 1 tbsp olive oil and spread out on a large baking tray. Season and roast for 35 minutes, turning halfway, until golden and tender; set aside. Meanwhile, put 2 tbsp olive oil in a cold frying pan with the bruised garlic and set over a low-medium heat. Cook gently, stirring, until the garlic begins to sizzle and turn slightly golden, about 3 minutes. Remove with a slotted spoon and set aside. Add the bread to the pan, turn the heat up a little and cook, stirring often, for 3-4 minutes, until golden and crisp. Season, stir in the parsley and set aside.

2. Put the garlic in a small food processor or blender with the mustard, worcestershire sauce, lemon juice, grated parmesan, the remaining 5 tbsp oil, anchovy (if using) and 2 tbsp warm water. Blend until smooth; season with black pepper and salt, if needed (if you are using the anchovy, you won’t need salt). Mix with a spoon to bring it together, if necessary.

3. Shred the baby greens and toss with the dressing in a serving bowl, leaving to tenderise for 10-15 minutes, while you poach the eggs. Bring a large, shallow pan of water to a gentle simmer and poach the eggs for 3-4 minutes. Carefully remove with a slotted spoon; drain on kitchen paper. Tumble the squash, shaved parmesan and croutons through the greens. Top each with a poached egg to serve.

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