Quick and easy salad with seared tuna for a simple summer entree or light lunch.
Ingredients
1 x 30 cm baguette, cut into thin (5mm) diagonal slices
Garlic olive oil spray
1 cup shredded Parmesan cheese
100 g thinly sliced prosciutto
150 g baby cos lettuce leaves (2-3 baby cos lettuce)
16 anchovies, drained on absorbent paper, broken into pieces (optional)
3/4 - 1 cup ZOOSH All Hail The Great Caesar Dressing
8 softly poached eggs
Freshly ground black pepper
Method
Place the bread on a lined tray and spray both sides with oil. Sprinkle over the Parmesan cheese and bake in a moderate oven 180°C for 10 -12 minutes until crisp and golden. Cool
Lay the prosciutto on a separate lined tray and bake for 8 minutes or until crisp. Remove to absorbent paper, and break into large pieces
Assemble the cos on serving plates. Top with the croutons, prosciutto, anchovies and a good drizzle of the dressing. Carefully place an egg into the centre of each salad and sprinkle with freshly ground black pepper. Serve immediately
