That classic staple, the caesar salad, has been given a delicious modern twist to create the perfect weekend lunch.

Recipe and Styling Natalie Homan | Photograph Brendan Homan

Caesar salad
with baby cos, egg, speck, granola and parmesan, anchovy & buttermilk dressing
serves 4

2 baby cos, cut into wedges
4 hardboiled eggs, roughly chopped
8 slices of speck

for granola
100g rolled oats
4 tbsp mixed seeds, such as pepita & sunflower
60g walnuts
1 tbsp mustard powder
1 tbsp honey
6 thyme sprigs
1 egg white
sea salt & cracked black pepper

for dressing
¼ cup buttermilk
¼ cup kewpie mayonnaise
30g freshly grated parmesan
2 anchovy fillets

Preheat oven to 180C. Mix the granola ingredients in a medium bowl and place on a baking tray lined with baking paper. Bake for 10 minutes, stir and bake for a further 10 minutes or until golden. Allow to cool. Meanwhile, place speck slices on a baking tray lined with baking paper and cover with another sheet of baking paper. Place in the oven until browned and crisp, approximately 10 minutes. Remove and place on paper towel to drain. 

For the dressing, place ingredients into a canister and blend with a stick blender until smooth. 

To serve, place cos wedges on a serving plate and drizzle with the dressing. Scatter with the chopped egg, torn pieces of speck and clusters of granola. 

 

This recipe first appeared in the Dec 2019/Jan 2020 issue of SALIFE magazine.