Caesar Salad
with
Smoked Salmon and Poached Egg
  
   A good mixture of fresh, crisp garden lettuce, preferably a majority of cos lettuce
Cherry tomatoes or any other ripe ones
French Maid Caesar dressing
2 eggs
Kiwi Style White vinegar
100 gm smoked salmon
Bread croûtons
Parmesan cheese, freshly grated or dried
1 lemon
Caesar Salad   
   Wash and dry the lettuce, put in a large bowl and add the cut tomatoes.
Add some Caesar dressing and toss.
Arrange the salad on plates.
Garnish with the sliced smoked salmon and compliment with lemon wedges.
Poach the eggs in lightly salted vinegar water, place on the salad and sprinkle the bread croûtons over.
Sprinkle Parmesan cheese over the salad.

Makes two portions of an entrée size, if you wish to serve it as a main course, increase the quantities accordingly.
Recipes courtesy of Stephan Baumberger
Stephan's Restaurant & GasthofPrint