Caesar Salad Anchovy Grissini
40 Baby Cos 12 Anchovies
24 Crostini 100g Puff pastry
6 rashers crispy fried bacon or prosciutto 1 egg
1/2 cup Freshly grated Parmesan cheese Black ground pepper to taste
4 Poached eggs
6 Tbsp Frenchmaid Caesar Dressing
Method
To make the grissini, roll out the puff pastry into two layers 3mm thick and 6cm x 10cm. Brush the bottom surface of pastry with egg, then lay the anchovies across the pastry 3cm apart. Place the other piece of pastry on top and lightly press. Brush the surface with egg and season with ground pepper. Slice into sticks and bake for approximately 15min at 180c
To Serve
Divide the lettuce, bacon (or prosciutto) and crostini evenly into 4 bowls then dress with Frenchmaid Caesar Dressing and lightly toss. Top each salad with a poached egg and grated Parmesan cheese. Arrange the anchovy sticks on the side of the bowl or tie three together using chive and stand up over the salad.