Recipe: Rouge Cafe, Cambridge | Photography: Tracie Heasman
The best Caesar dressing is made fresh, but if you’re short on time you can find it at the supermarket.
3 anchovy fillets
½ tsp crushed garlic
2 free range egg yolks (save the whites for meringues or pavlova)
2 tbsp lemon juice
1 tsp Dijon mustard
2 tbsp olive oil
½ cup canola oil
salt and pepper
The easiest way to make this dressing is in a food processor. If you don’t have one you’ll need to finely chop the anchovies and whisk the dressing by hand.
Start with your anchovies and garlic in the food processor, turn it on and add the egg yolks, then the lemon juice and Dijon. Add the olive oil one tablespoon at a time, then slowly pour in the canola oil. Season with a pinch of salt and pepper to taste.
Per wrap –
1 ten inch wrap or soft tortilla
3-4 leaves of cos lettuce
2 slices of roasted, free range chicken breast
2 rashers of free range streaky bacon, fried and crispy
1 boiled free range egg, sliced
Place your wrap on the bench, add a good swirl of dressing and spread over the wrap. Sprinkle with Parmesan (as much or as little as you like). In a line down the middle of the wrap build your filling — cos, chicken, bacon and egg. Roll up and secure with a tooth pick or bamboo skewer.
Free Range Chicken Caesar Cos Cups
Based on the recipe above but a finger food option and gluten free. The same quantity should do three cups.
Chop the chicken and bacon into smaller pieces. Using the cos as a cup, add chicken, bacon, egg and Parmesan. Top with a swirl of dressing.
Free range – at Rouge we only use free range meat and eggs, not only is it better for the animals, but we believe the quality is better too.
Boiled eggs – for an egg that is not too runny but with the yolk still a bit gooey, start with your eggs at room temperature, bring a pot of water to the boil and gently place the eggs in, cook for 7 minutes then remove from the pot and place in a container of cold water to cool (this helps avoid grey rings around the yolk). Once cool peel the eggs and they are ready to use, or if preparing in advance you can store the peeled eggs in a sealed container of water in the fridge.