Serves: 10
Prep time:
| Birch & Waite Caesar Dressing | 200 g |
| Medium Eggs | 6 |
| Rolls Sourdough, Cubed | 2 |
| Melted Butter | 50 g |
| Kale | 1 bunch |
| Baby Cos Lettuce | 1 |
| Chickpeas, Drained | 2 x 400g tins |
| Bacon, Finely Sliced | 150 g |
| Parmesan, Shaved | 200 g |
Method
- Soft boil eggs in boiling water for approximately 4 minutes. Peel and halve.
- Drizzle melted butter over bread cubes. Bake or pan fry until lightly golden and crispy.
- Lightly steam (or microwave – 1 minute) kale until just tender. Roughly chop.
- Pan fry bacon until crispy. Drain on absorbent paper.
- Arrange all salad ingredients on a platter. Garnish with soft boiled eggs. Finish with Birch & Waite Caesar Dressing. Add salt and pepper to taste.
Tips:
For something more filling, add chicken.
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