Caesar Salad with Eggs, Crispy Prosciutto, and Parmesan Wafer

Yield: 4 servings

Ingredients:

Prosciutto and Parmesan Wafer:

• 4 thin slices prosciutto
• 60 to 90 grams Parmesan cheese, grated; Ulrike: 75 grams

Croutons:

• 1 baguette; about 330 grams
• 45 grams butter
• 2 tablespoons extra-virgin olive oil
• Sea salt
• black pepper, freshly ground

Caesar Dressing:

• 1 garlic clove, peeled
• 2 anchovy fillets
• 60 ml fresh lemon juice
• 1 large egg yolk; Ulrike I the whole egg
• 30 grams Parmesan cheese, finely grated
• 3 teaspoons Dijon mustard*
• 120 ml extra-virgin olive oil
• 60 ml grapeseed oil
• 3 teaspoons water, optional

Eggs and Lettuce:

• 60 ml white wine vinegar; I just boiled the eggs
• 4 large eggs
• 2 hearts romaine lettuce, torn into bite-size pieces, chilled

Instructions

1. To prepare the prosciutto and Parmesan wafers:
   Preheat the oven to 190°C. Line 2 large baking trays with silicone baking mats or baking paper.
2. Mound the Parmesan cheese over 1 large baking tray and spread to form a thin oval shape. Lay the prosciutto slices over the second baking sheet. Bake the cheese until it is golden, about 10 minutes. Bake the prosciutto until it is golden brown and crispy, about 10 minutes.
3. Transfer the prosciutto to a plate lined with paper towels. Cool the prosciutto and Parmesan wafer completely (the prosciutto and wafer will continue to crisp as they cool).
4. To prepare the croutons:
   Using a serrated knife, remove the crust from the baguette, then tear the bread into bite-size pieces.
5. In a large heavy ovenproof sauté pan, melt the butter with the olive oil over medium heat. Add the bread pieces and toss to coat. Season to taste with salt and pepper.
6. Transfer the pan to the oven and bake the croutons until they are golden brown and crisp on the outside but still slightly soft in the center, tossing occasionally, about 12 minutes. Alternatively, the croutons can be transferred to a baking tray and baked. Set aside to cool.
7. To make the dressing:
   In a food processor, finely chop the garlic, anchovy fillets, lemon juice, and egg yolk. Add the Parmesan cheese and mustard and blend well. With the processor on, slowly drizzle in the olive oil and the grapeseed oil until the dressing is thick and creamy. Season to taste with salt and pepper. If necessary, add enough water to thin the dressing to the desired consistency.
8. To poach the eggs:
   Bring a large deep saucepan of water to a simmer over medium-high heat and boil the eggs about 5 minutes.Stir in the vinegar and a pinch of salt. Crack 1 egg into a small bowl or cup and then gently transfer the egg to the simmering water. Repeat with the remaining 3 eggs. Reduce the heat to medium so that the water simmers gently. Poach the eggs until the whites are set but the yolks are still creamy, about 3 minutes.
9. Using a slotted spoon, gently remove the eggs from the simmering water and set them on a paper towel or on an end piece of bread to absorb the excess water. Peel eggs and quarter.
10. To serve:
    In a large bowl, toss the lettuce with enough dressing to coat. Season to taste with salt and pepper. Transfer the lettuce to a large shallow serving bowl or divide the lettuce among 4 plates. Scatter the croutons over the lettuce.
11. Top with the prosciutto, then the Parmesan wafer (breaking it apart for individual servings), and lastly, the poached eggs. Sprinkle with freshly ground black pepper and serve.

total time: 1,5 h
preparation time: 35 minutes
cooking/baking time: 35 minutes