How to Make the Ultimate Caesar Salad
This is the king of salads in our not so humble opinion
- 50ml buttermilk
- 50g soured cream
- 50g mayonnaise
- 1 tsp lemon juice
- 75g Belton Farm Red Fox, crumbled
- 150g bacon lardons
- 100g ciabatta, torn into bite sized chunks
- 4 eggs
- 2 Little gem lettuces, cut into 4 wedges each
- 100g radishes, thinly sliced
- Chives for garnish
Make the dressing by blitzing the buttermilk, soured cream, mayonnaise, lemon juice and 50g of Red Fox cheese in a high-speed blender. Season and chill until ready to serve.
Fry the lardons off in a pan until golden and crispy. Remove the lardons with a slotted spoon, then fry the ciabatta chunks in the fat until crispy. Put to one side.
Bring a large saucepan of water to a boil over a medium heat. Using a slotted spoon, carefully lower four large eggs into the water. Cook for six minutes, adjusting the heat to a gentle boil.
Rinse the eggs in cold water, gently crack the eggs all over and peel off the shell.
Add the lettuce wedges to platter. Slice the eggs in half and place around the wedges.
Dress with lashings of Red Fox cheese dressing, sliced radish, crispy bacon bits, croutons and chives.
Finish with a garnish of crumbled Red Fox cheese.
