For a smokey alternative to the usual caesar salad use portions of hot-smoked salmon instead of chicken.
- Preheat the oven to 180°C and line a baking tray with foil.
- Brush the baguette slices with oil and place on the baking tray with the bacon.
- Bake for 5-6 minutes until the bacon is crisp and the bread is golden. Remove the tray from the oven and allow to cool, then break bacon into shards. Set aside.
- Place 2 whole eggs in a small saucepan over high heat, cover with water and bring to the boil. Reduce heat to medium and simmer for 3 minutes for soft-boiled. Cool eggs, then peel, quarter and set aside.
- Place the remaining 1 egg in a food processor with the lemon juice, mustard and anchovy, if using, then whiz to combine. With the motor running, gradually add the oil in a slow, steady stream until it forms a smooth dressing. Season dressing to taste.
- To serve, separate the lettuce leaves, then divide among 4 serving plates, tearing any larger leaves. Top each plate with 4 baguette slices, 2 egg quarters some bacon and parmesan shavings. Add the flaked trout, then drizzle with dressing and garnish with chervil, if using.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set