Caesar Salad with Grilled CheeseDogs

Ingredients

• 2 slices of (sourdough) bread
• 2 garlic cloves
• 4 tbsp mild olive oil or sunflower oil
• 4 eggs
• 1 head of romaine lettuce
• 100 ml Caesar dressing
• 4 CheeseDogs

Preparation method

1. Cut the bread into cubes of about 1,5 cm. Crush the garlic cloves and heat them with the olive oil in a frying pan. Add the bread cubes and fry over medium heat for about 5 minutes, stirring regularly, until crispy. Remove the croutons from the pan and allow them to cool. Discard the garlic cloves.
2. Prick the eggs and boil them for 7 minutes in boiling water. Plunge them into cold water, peel them, and cut them into quarters.
3. Slice the romaine lettuce into strips about 4 cm wide. Wash and dry the lettuce using a salad spinner.
4. Put the romaine lettuce in a large bowl with half of the Caesar dressing.
5. Grill the CheeseDogs for about 8 minutes on a griddle or contact grill over medium heat, turning regularly.
6. Spread the dressed lettuce onto a serving platter and arrange the quartered eggs among the leaves. Slice the CheeseDogs into small pieces and scatter them over and between the salad. Top with the croutons and drizzle the remaining dressing over the salad. Finish with freshly ground black pepper.