I was so hungover this morning that all I could think about was the lovely bottle of S.Pellegrino in my laptop bag, the laptop bag I’d just left in KINGS CROSS STATION’S BLOODY TOILETS!!! Horror. I dropped my overpriced Upper Crust cheese and tomato baguette on the floor and ran back to get it. After scrabbling for another 30p, I barged through the turnstiles and practically rugby tackle the rather heavy set toilet attendant holding my bag.
“… And this is definitely your bag?”
“Of course it’s my bloody bag, how the hell would I know what cubical it was in, if I hadn’t been the one who put it there?!… Oh for god sake LET GO YOU MAD WOMAN, I’M GOING TO MISS MY TRAIN!”…
At this she abruptly let go, causing me to stumble and swear rather loudly in front of a small child. I brushed myself off, apologised to the toilet attendant, the child, the child’s mother and a few other onlookers, before scuttling off towards platform two feeling sweaty and sick.
Right, so after all that hoohah, lets talk caesar salad. I love the stuff, on the days I can’t be arsed to cook, I often buy a bag of the Be Good To Yourself Caesar salad from Sainsbury’s but I do resent paying £2.50 for what is essentially, a bag of lettuce. So I thought I’d make my own but with the addition of a few boiled eggs and an avocado to make it a bit more of a meal. I tried to be all ‘posho’ and use quails eggs for this recipe but they don’t sell them in Sainsbury’s so that’ll teach me for trying to be fancy. Fiddly little buggers to peel in any case.
Anyhow where was I? Oh yeah, so this is such an easy recipe, made easier if you buy shop bought croutons. I made my own on this occasion but wouldn’t be surprised if I bought shop bought ones next time – depends how tired I am. Making your own caesar dressing on the other hand is a piece of piss and well worth doing. You’ll never look back I promise. Enjoy!
Avocado Caesar salad
Serves 2 / Hands on time 30 mins / Total time 30 mins / V
4 eggs, hard boiled and peeled
1 ripe avocado, peeled and sliced
2 bulbs lettuce, I used a mix of sweet gem and red mini cos
Italian hard cheese or Parmesan* shavings to serve (optional)
1 tbs capers, drained and roughly chopped
1 lemon, zested
Juice of ½ a lemon
100g Mayonnaise, I use Hellmann’s
1 tbs water
1 tbs vegetarian Worcestershire sauce
1 garlic clove, peeled and crushed
2 garlic cloves, crushed
2 tbs extra virgin olive oil
300g fresh bread (sourdough works well)
1. Preheat your oven to 200°C/180°C fan/400F/gas mark 6 if you’re making your own croutons. In a small saucepan of boiling water, simmer the eggs for 8-10 minutes. Meanwhile, prepare a bowl of ice water and transfer the boiled eggs into it. Put to one side.
2. Meanwhile, roughly cut the bread into squares and place in a large bowl with the extra virgin olive oil and a crushed garlic clove. Give it a good mix and season with salt and pepper. Turn out onto a baking tray lined with baking paper and bake for 10-15 minutes checking on them regularly – the smaller they are, the less time they will take.
3. Meanwhile, make the dressing by combining all the ingredients together in a bowl and whisking. Don’t be tempted to add salt, the capers are pretty salty so you shouldn’t need any.
4. Prepare and slice the avocado and peel the cooled boiled eggs and halve.
5. Remove the croutons from the oven and start assembling your salad. Cut the bottoms off two cos lettuces and discard. Arrange the leaves in a large bowl with the avocado and pour over the dressing. Mix well making sure the leaves are coated. Finally, divide into bowls, top with sliced boiled eggs, scatter over the croutons and serve with parmesan shavings (optional).
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.