Caesar Salad with Poached Eggs Recipe

Make the caesar dressing: combine all ingredients in a food processor and pulse to blend. Season to taste with salt and pepper. Place in an airtight container and store in the refrigerator until ready to use.

 Twenty minutes before serving, poach the eggs: bring an inch of water and 1/2 teaspoon vinegar in a nonstick frying pan to a simmer. Turn heat down to the lowest setting. Break 1 egg into a small bowl and gently lower into the hot water. Using a spoon, gently fold the whites of the egg towards the center, keeping the egg as round as possible as it cooks. The egg is done when the whites become opaque, about 2 to 3 minutes. Drain on a paper towel-lined plate. Repeat with remaining eggs.

Right before serving, toss lettuce in the dressing and portion among bowls. Top with bacon slices and a poached egg. Sprinkle with grated parmesan cheese and freshly ground black pepper. Serve immediately.

TIP: If you're serving this salad as part of a buffet spread, don't add the dressing to the greens just yet-adding it too early will make your leaves soggy. Serve lettuce, dressing, and other components separately