Chophouse Caesar Salad Recipe

Time30m

Serves2

Baby gem lettuce, garlic-asiago croutons, soft egg, crisp prosciutto, shaved parmesan, white anchovy

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Ingredients

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1
Prepare the Soft-Boiled Eggs
Bring a pot of water to a boil. Gently add the eggs and boil for 6-7 minutes. Remove eggs and cool them in ice water. Once cooled, peel and set aside.
2
Crisp the Prosciutto
Preheat the oven to 400°F (200°C). Lay the prosciutto slices on a baking sheet and bake for 10-12 minutes or until crispy. Let them cool and then break into pieces.
3
Assemble the Salad
In a large salad bowl, chop the baby gem lettuce into bite-sized pieces. Add the garlic-asiago croutons, shaved parmesan, and white anchovies. Drizzle Caesar dressing over the salad and toss gently to combine.
4
Serve
Divide the salad onto plates, top with soft-boiled eggs and crispy prosciutto. Serve immediately.