Caesar Salad with Anchovy Grissini

This elevated Caesar salad blends crisp, fresh cos lettuce with warm crostini, savoury bacon or prosciutto, and a velvety poached egg - all brought together by the unmistakable tang and richness of Frenchmaid Caesar Dressing. But the true signature touch here is the homemade anchovy grissini: crisp, golden pastry sticks layered with anchovies and parmesan‑friendly pepper heat.

This dish delivers crunch, creaminess, saltiness, and freshness in perfect harmony. It’s ideal as an entrée, lunch salad, or a refined café classic that’s easy to execute during service while still feeling chef‑crafted.

Think of it as your elevated Caesar - familiar, luxurious, and full of flavour.

Ingredients

Caesar Salad

• 40 baby cos leaves

• 24 crostini

• 6 rashers crispy fried bacon or prosciutto

• 1/2 cup freshly grated Parmesan cheese

• 4 poached eggs

• 6 Tbsp Frenchmaid Caesar Dressing

Anchovy Grissini

• 12 anchovies

• 100g puff pastry

• 1 egg

• Freshly ground black pepper

Method

Make the Anchovy Grissini

1. Roll out the puff pastry into two even pieces, each approximately 3mm thick and 6cm x 10cm.

2. Brush the bottom pastry sheet with beaten egg.

3. Lay the anchovies across the pastry, spaced about 3cm apart.

4. Place the second sheet of pastry over the top and press gently to seal.

5. Brush the surface with egg and season with freshly ground black pepper.

6. Slice into thin sticks and bake at 180°C for approximately 15 minutes, or until golden and crisp.

Assemble the Caesar Salad

1. Divide baby cos, crispy bacon or prosciutto, and crostini evenly into four serving bowls.

2. Drizzle with Frenchmaid Caesar Dressing and toss lightly to coat without bruising the leaves.

3. Top each salad with a freshly poached egg and a generous sprinkle of grated Parmesan.

4. Arrange the anchovy grissini either along the side of the bowl or tie three together with a chive and stand them vertically for a refined presentation.

Chef’s Tips

• Perfect poached eggs: Add a splash of vinegar and stir the water gently before dropping the eggs in for a clean, round shape.

• More crunch: Add shaved parmesan crisps or extra crostini for cabinet‑ready salads.

• Presentation idea: Serve the dressing on the side in a small ramekin for a deconstructed, premium look.

Why It Works

This Caesar balances creamy, salty, crunchy, and fresh elements with finesse. The Frenchmaid Caesar Dressing provides acidity and richness, the poached egg adds indulgence, and the anchovy grissini introduce a unique chef’s twist that elevates the entire plate. It’s classic comfort with a refined edge - ideal for modern menus that value both flavour and presentation.