This version of a traditional Caesar salad, from Toronto chef and restaurateur Rodney Bowers, is topped with baguette slices and poached eggs — perfect for lunch.
3-1/2 tbsp red wine vinegar
3 cloves of garlic
5 tbsp grated Parmesan
2 egg yolks, plus 1 whole egg
1 tbsp Dijon mustard
Juice of 1 lemon
8 anchovy fillets
Freshly ground black pepper
1-1/4 cups olive oil
2 hearts of Romaine lettuce
1 small demi-baguette
8 thick slices double-smoked bacon
2 tbsp maple syrup
4 soft-poached eggs
Parmesan cheese shavings
Step 1: Preheat oven to 350°F. To make dressing, blend all ingredients (except oil and salt) in a blender. When smooth, slowly add oil, and a little hot water. Season with just a little salt.
Step 2: To make salad, roughly chop Romaine into bite-size pieces.
Step 3: Cut 4 thick slices of baguette, drizzle with oil and toast under broiler. Place bacon on baking tray and bake until crisp. While bacon is cooking, bring a pot of water, seasoned with salt and a tbsp white vinegar to a simmer. Drop eggs gently into water one at a time and poach 2 to 3 minutes, or until just set but still soft.
Step 4: In a large bowl, toss Romaine with dressing and divide among four plates. Top each with slice of toasted baguette.
Step 5: Season the warm, poached eggs with salt and pepper and place on top of baguette. Toss bacon slices with a little maple syrup and divide evenly among the four plates.
Step 6: Shave fresh Parmesan cheese over each and add a little more dressing, as needed.