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Caesar Pasta Salad

A hearty version of the classic Caesar Salad
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Servings: 4
Ingredients Method

Ingredients
  

  • 4 slices thick bread such as ciabatta or sour dough
  • olive oil
  • 1 tbsp dried oregano
  • 6 slices prosciutto
  • 300 g farfalle (butterfly) pasta
  • salt
  • freshly ground black pepper
  • 1 cup mayonnaise
  • 1 tsp Dijon mustard
  • ¼ cup olive oil (extra)
  • juice of ½ a lemon
  • 1 tsp Worcestershire sauce
  • 2 heads baby Cos lettuce (or 1 head large) I prefer the baby lettuce as it is sweeter but use what you can get
  • ½ red onion, finely sliced
  • 4 hard boiled eggs, peeled and quartered
  • 2 skinless chicken breasted, grilled or pan fried and sliced (or use leftover chicken or chicken from a store-bought barbecued chicken)
  • ½ cup shaved Parmesan cheese

Method
 

  1. Preheat oven to 180°C (355°F).
  2. Cut the bread into crouton size chunks. Place onto a baking paper lined oven tray and drizzle with a little olive oil and sprinkle with the oregano. Toss to combine. Bake for 10–15 minutes or until crisp and light golden in colour. Set aside.
  3. Lay the prosciutto in a single layer on a baking paper lined oven tray. Bake for 6 minutes or until crisp. Remove and set aside to cool.
  4. Place a large pot of water on to boil. Once boiling, add a good pinch of salt and the pasta. Stir to prevent clumping and boil until cooked. Drain, rinse and toss with 2 tbsp olive oil. Set aside.
  5. Mix the mayonnaise, mustard, olive oil, lemon juice and Worcestershire sauce. Season with salt and pepper. Set aside.
  6. Use your hands to rip the Cos lettuce into bite size pieces and place in a large bowl with the red onion, cooled pasta and sliced chicken. Add the mayonnaise mixture and mix gently to combine.
  7. Tip out onto a large serving platter or bowl. Crumble the crisp prosciutto and sprinkle over, add the eggs, toasted croutons and shaved Parmesan. Grind some black pepper over and serve.