Char siu bacon Caesar salad

Marion Grasby brings home the bacon with her amazing Asian spin on Caesar salad.

For the dressing, place all the ingredients in a food processor. Season with pepper. Process until smooth. Set aside.
Preheat oven to 180C/160C fan forced. Line 2 baking trays with foil. Place the bread in a single layer on 1 prepared tray. Brush or spray both sides of the bread with oil. Bake for 10 minutes or until golden and crisp (the slices should be thin enough that there’s no need to turn them). Rub each slice with the cut side of the garlic clove and set aside.
Whisk the char siu and soy sauce in a large bowl. Add the bacon. Gently mix until well coated. Transfer bacon to the remaining prepared tray. Bake for 5-6 minutes or until edges are just starting to char. Set aside.
Bring a saucepan of water to the boil over high heat. Carefully add 4 of the eggs and cook for 5 minutes 30 seconds. Cool the eggs under cold running water, then peel. Whisk the remaining eggs in a bowl. Place the flour and breadcrumbs on separate plates. Dip eggs in flour. Shake off excess. Dip in egg, then breadcrumbs to coat.
Add enough oil to a saucepan to reach 10cm up the side of pan. Heat to 180C over medium-high heat (oil is ready when a cube of bread turns golden in 10 seconds). Add crumbed eggs and cook for 1-2 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel to drain.
Divide the lettuce among plates. Halve eggs. Top with the bacon, ciabatta and egg. Drizzle with dressing and top with parmesan

Source

8 thin slices ciabatta bread

1 tbsp olive oil or olive oil spray

1 garlic clove, halved

2 tbsp char siu sauce

1 tbsp light soy sauce

8 rashers middle bacon, trimmed

6 eggs, at room temperature

40g plain flour

50g panko breadcrumbs

Vegetable oil, to deep-fry

2 baby cos lettuces, trimmed, quartered

Shaved parmesan, to serve

125g Kewpie Mayonnaise

1 1/2 tbsp lemon juice

4 anchovy fillets

1 tsp Dijon mustard

Food Storage Container Set