brunch caesar salad

Bring a pot of water to the boil, then gently lower in the eggs. Boil for 5-6 minutes for jammy eggs, then submerge in cold water.

In the meantime, peel the husks from the LeaderBrand corn cobs. Use a serrated knife to slice the corn kerns off the cob.

Heat a glug of olive oil in a pan, then add the kernels in a single layer and pan fry until golden and a little crispy.

Assemble the salad – start with the salad mix, then add the eggs (cut in half or quarters), avocado and tomato. Top with the corn kernels and croutons. I like to serve the dressing on the side so that everyone can add how much they want.

Serve with bread for a delicious, healthy and filling brunch!

CAESAR SALAD

Sweet and crunchy cos lettuce paired with parmesan cheese, croutons and our signature Caesar dressing – a favourite for all ages!

• wb_sunny Available All Year Round
• grass Gisborne & Pukekohe
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included

SALAD LEAF

• 150g LeaderBrand Classic Caesar Salad bag
• 4 eggs
• 1 medium avocado, cut into chunks
• 1 large tomato, sliced
• 2 LeaderBrand sweet corn cobs
• Olive oil
• Salt and pepper
• Bread to serve on the side