This twist on a classic Caesar salad features cavolo nero, sourdough croutons, lots of parmesan, and anchovies, topped with a perfectly soft-poached egg.

A hearty and satisfying meal which is a favourite amongst customers and staff!

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Here's the RECIPE

For the Salad:

1 small loaf of stale sourdough bread (or ciabatta/other crusty loaf)

Olive oil (for croutons)

12 leaves of cavolo nero (kale), roughly chopped

1½ cups salad greens

½ cup Italian parsley

A handful of chives, finely chopped

¼ red onion, finely sliced

A small handful of green cabbage, finely sliced

Cooked chicken breast, thinly sliced

Grated parmesan cheese (to taste)

For the Dressing:

½ cup aioli

2 garlic cloves, finely minced

5 anchovy fillets, finely chopped (adjust to taste)

2 tbsp grated parmesan

Sea salt (to crush garlic)

For Poached Eggs:

4 fresh free-range eggs

A splash of vinegar (white or cider vinegar)

Method

1. Prepare the Croutons:

Slice the stale sourdough bread into thin slices.

Arrange slices on a baking tray in a single layer.

Drizzle lightly with olive oil.

Bake at 180°C (356°F) for 3–5 minutes until golden and crisp. Set aside to cool.

2. Make the Dressing:

In a bowl, combine aioli, minced garlic, and a pinch of sea salt (crush together to avoid large garlic chunks).

Add chopped anchovies and grated parmesan. Mix until smooth.

3. Poach the Eggs:

Bring a pot of water to a gentle simmer and add a splash of vinegar.

Crack each egg into a small bowl, then gently slide it into the simmering water.

Cook for 1–2 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside.

4. Assemble the Salad:

In a large bowl, combine salad greens, parsley, cabbage, chives, and red onion.

Add the sliced chicken and most of the croutons, reserving a few for garnish.

Drizzle the dressing over the salad. Toss thoroughly to coat all ingredients evenly.

5. Serve:

Plate the salad and top each portion with a poached egg.

Garnish with extra croutons, grated parmesan, a drizzle of olive oil, and a crack of black pepper.

Tips:

Bread: If your sourdough isn’t stale, freeze it briefly to make slicing easier.

Egg Poaching: Turn off the water a minute before removing the eggs for perfect teardrop shapes.

Dressing: Adjust anchovies and garlic to your taste for a stronger or milder flavor.