Caesar Canapes



  • 1 sourdough baguette
  • 1 large head cos lettuce, torn
  • 200g flat leaf parsley
  • 100g cherry tomatoes, halved
  • 1 cucumber, sliced
  • 6 eggs, soft boiled
  • 15g parmesan
  • 6 anchovies, crushed
  • 2 cloves garlic
  • 1/2 lemon, juice and zest
  • 15ml extra virgin olive oil
  • 75ml Nola Reduced Oil Salad Dressing
  • Optional: White anchovies for garnish

Cooking Instructions

  1. Crush garlic and combine with zest of lemon, olive oil, grated parmesan, Nola Reduced Oil Salad Dressing and crushed anchovies in a blender.
  2. Thin with a bit of water and blend until the dressing is nice and viscous.
  3. Prepare all the salad ingredients, except for the eggs, appropriately and place into one bowl. Pour the dressing over the salad.
  4. Mix well until all salad ingredients are coated.
  5. Slice the baguette and toast with olive oil and garlic rub.
  6. Top the toasted baguette with salad, 1 half soft boiled egg and piece of white anchovy.