Ingredients

• 2 x GreenSkin® GMax® Avocados, peeled and sliced lengthways
• 3 x Baby Gem Lettuce (cos)
• 6 x slices streaky bacon
• 12 x slices shaved Parmesan
• 6 x anchovies
• 2 x free-range eggs
• 4 x thin slices sourdough bread
• Caesar Dressing
• Salt & Pepper
• ½ x lemon, juiced

Dressing

• ½ jar good quality mayonnaise
• 1 x tbsp Balsamic vinegar
• 1 x clove garlic, minced
• 1 x tbsp Parmesan, finely grated
• 1 x tsp anchovy oil
• ½ x lemon, juiced
• pepper to taste

Method

Caesar dressing

1. In a bowl, whisk together the mayonnaise, balsamic, garlic, anchovy oil, parmesan, lemon juice and pepper.
2. Place in an airtight container for up to a week.

Soft boiled eggs

1. Bring a small saucepan of water to the boil. Add a tbsp of white vinegar. Gently lower the eggs into the boiling water ensuring not to break the shell. Leave them in water on a rapid boil for 6 minutes. Make sure the water returns to a rapid boil, or the eggs will not peel.
2. Run the eggs under cold water to immediately arrest the cooking and ensure the eggs stay runny.
3. Once cooled, peel the shell from the eggs and reserve until ready to use. They can be kept in the fridge for up to 3 days.

Crispy streaky bacon

1. Preheat oven to 170°C
2. Line a flat tray with greaseproof paper and place the streaky bacon on top. Cover with another sheet of greaseproof paper and top with another baking tray to keep the bacon flat while cooking. Place the trays in the oven and cook for 8 minutes. Remove the top tray and bake the bacon uncovered until it develops some colour and looks crisp.
3. Remove from the oven and drain excess fat on some absorbent paper.

*Kitchen Note: The bacon may not seem completely crisp when removing it from the oven, but it will continue to become crisp as it cools. Store in an airtight container for 2-3 days.

Croutons

1. Preheat oven to 170°C
2. For the best results, buy a whole unsliced loaf of sourdough. With a sharp knife, slice the sourdough as thinly as possible. Place those slices on a lined baking tray and dress with olive oil. Bake in the oven until the bread is golden brown and toasted. Allow to cool. Store in an airtight container for up to a week.

Assembly

1. To begin, peel the avocados, cut them into slices and dress with lemon juice, salt and pepper.
2. Cut the base from the heads of baby gem lettuce, separate the leaves and rinse thoroughly under cold water. Drain and dry on absorbent paper.
3. Cut the soft-boiled eggs in half and season with salt and pepper.
4. Place the lettuce leaves into a large bowl. Add enough dressing to coat the leaves, as well as the parmesan, anchovies, ¾ of the croutons and crispy bacon. Toss the ingredients together to combine. Add the avocado slices and delicately combine the avocado with the rest of the salad.
5. Place the dressed salad on serving dishes, arrange the ingredients so it presents nicely and garnish with leftover croutons, bacon and top with the prepared soft-boiled egg halves. Serve.