MODERN CAESAR SALAD

Croutons:

• ¼ loaf of sourdough
• Olive oil, as needed
• Salt, to taste

7-Minute Eggs:

• 3 eggs
• Water, as needed
• Salt, as needed

• 5 slices of thinly sliced prosciutto
• Baby cos lettuce
• White anchovies
• Shaved parmesan
• batch No.5 Free Range Caesar Dressing

To make the croutons:

1. Slice the sourdough into the desired shape for your croutons.
2. Heat olive oil in a large frying pan over medium heat until shimmering.
3. Add the sourdough pieces to the pan.
4. Toss the sourdough in the oil to coat and arrange them in a single layer.
5. Sear the sourdough by turning it every minute until all sides are golden brown (approximately 5 minutes).
6. Remove from heat and season with salt.
7. Serve immediately.

To make the 7-minute eggs:

1. Carefully add the eggs to a small pot of boiling water. (Ensure you add a little bit of salt, as this assists in removing the shell.) and set a timer for 7 minutes.
2. After seven minutes, remove the eggs and plunge them into a large bowl of iced water. This stops the cooking process.
3. Carefully peel the eggs and cut them in half. 

To make the crispy prosciutto:

1. Preheat the oven to 180°C.
2. Line a baking tray with parchment paper and carefully lay the prosciutto on the tray, making sure to leave space between the pieces to ensure they don't touch.
3. Place another piece of parchment paper and another tray on top of the prosciutto. This ensures the prosciutto cooks evenly and stays in shape.
4. Once the oven is preheated, bake the prosciutto pieces for 10-15 minutes. Cooking time will vary based on the thickness of the prosciutto slices.
5. Place the prosciutto on a cooling rack and allow it to cool.
6. The prosciutto will crisp as it comes to room temperature. Allow it to cool for at least 10 minutes before serving.

ASSEMBLY:

1. Combine baby cos lettuce leaves, white anchovies, shaved parmesan, soft boiled egg and crispy prosciutto.
2. Finish off with batch No.5 Free Range Caesar Dressing.