Product in This Recipe

Out of stock

Serves 4 – 6


1 x baby cos lettuce, washed, dried and torn
3 x iceberg lettuce leaves, washed, dried and torn
1 x sliced avocado
2 x sliced, hard-boiled eggs
1 x neatly sliced, smoked chicken breast


1 egg
1 garlic clove, crushed
80ml extra virgin olive oil
2 tablespoons Dijon Mustard
2 anchovy fillets


  1. To make the dressing, place the egg in a small saucepan of cold water.
  2. Bring to the boil over high heat. Cook for 1 minute.
  3. Drain. Cool under cold running water.
  4. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl.
  5. Place the egg, garlic, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined.
  6. Season with salt and pepper.
  7. Combine the lettuce and arrange the sliced avocado, sliced eggs and sliced chicken breast in a serving bowl.
  8. Drizzle over the dressing.
  9. Finally, sprinkle the crunchy classic cheese Caesar Bits over your salad.
  10. Serve and enjoy