Grilled Broccolini Miso Caesar Salad
Serves 4ppl
Prep = 10mins Cook = 20mins
Ingredients
Salad
4 bunches broccolini
6 slices bacon – cut into lardons
4 eggs
oil
salt
Dressing
8 anchovies
150g garlic aioli
1 tsp Worcestershire sauce
40g grated parmesan
2 tbsp lemon juice
1 tsp white miso
1 tsp Dijon mustard
Salt/pepper
Breadcrumbs
80g panko
50ml oil
salt
Method
Dressing
1. Mash anchovies
2. Add all ingredients into a bowl and whisk/stir to combine
3. Taste and adjust seasoning as necessary
4. Store in the fridge until ready to use
Breadcrumbs
1. Add oil to a non stick frying pan on medium heat
2. Once oil is warm add panko and stir regularly for 3-4 mins until golden brown. Season and set aside
Salad
1. Fry bacon in non stick pan with a little oil for 5-6 mins until crispy – set aside
2. Add eggs to boiling water and boil for 6.5mins for soft boiled eggs, remove and place into an ice bath immediately *see tips*
3. Season and oil broccolini and grill on BBQ at medium/hight heat for approx. 8 mins, turning regularly so as not to burn
Serving
1. Add broccolini & lardons to a bowl, toss with half the dressing to begin with, adding more as necessary. Serve with chopped eggs, grated parmesan and panko breadcrumbs
Essential Tools
· Chef knives
· Chopping board
· Frying pan x 2
· Saucepan
· Ice water bath
· BBQ or grill pan
· Large mixing bowl
· Tongs
· Weighing/measuring utensils
Tips/Tricks
· I add plenty of salt and a lemon wedge to my boiling water for the eggs. Once cooked, strain and add to the iced bath immediately. Once cool the eggs should de-shell easily
· If you don’t have a BBQ you can either roast the broccolini in the oven or fry in a grill pan – if using a grill pan it’s best to par boil them first
· Add ½ the dressing to start and adjust to taste OR serve the remainder of the dressing on the side for guests to add later
· The salad can also be served cold so the broccolini can be prepared in advance too
