Crisp Caesar Salad With Creamy Prosiutto Dressing


A Caesar style salad perfect served tossed or arranged on a platter.

Prep time:30 mins

Cook time:5 mins

Serves: 6


  • ½ cup mayonnaise
  • ¼ cup reduced fat cream
  • 1 tablespoon white wine vinegar
  • ¼ cup grated parmesan cheese
  • ½ clove garlic, crushed
  • 4 slices prosciutto
  • 1 clove garlic, extra, cut in half
  • 1 small sourdough baguette, thinly sliced
  • Oil spray
  • 2 baby cos lettuce, leaves separated & washed
  • 4 soft boiled eggs, halved
  • 45g can John West Anchovy Fillets in Olive Oil, drained and cut into strips (reserve 1-2 fillets for garnish)
  • ½ cup shaved parmesan
  • ¼ cup chopped fresh parsley


Step 1

Combine mayonnaise, light cream, white wine vinegar, parmesan and garlic in a small bowl to make a dressing.

Step 2

Place prosciutto on foil lined baking tray and cook under a hot grill until crisp. Finely chop 2 slices prosciutto and add to the dressing. Break remaining prosciutto into ‘shards’ and set aside.

Step 3

Rub garlic clove over bread slices and spray with oil. Cook under hot grill until crisp and golden.

Step 4

Arrange lettuce leaves, bread, eggs, John West Anchovy Fillets, shaved parmesan and remaining prosciutto shards on a serving platter. Sprinkle with parsley and reserved anchovies. Serve accompanied with dressing on the side.

Tasty Tip!

Dressing can be made up to 2 days before required and refrigerated.

Green Caesar With Creamy Prosciutto
Average user rating:
  • 4

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