Speedy Ham Caesar Salad Bowl

Speedy Ham Caesar Salad Bowl

with Ciabatta Croutons & Parmesan

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The favourite of favourites! The salad for salad haters! If you haven’t attempted to make a delicious Caesar salad yet, now’s your chance! You’re not going to believe how simple it is to do the whole thing yourself. From crunchy rosemary croutons to crispy serrano ham and fresh Parmesan cheese, once you’ve got this baby down, soggy supermarket salads will be a distant memory.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch


1 block

Parmesan cheese


1 bag

cos lettuce

1 unit

roma tomato

1 packet

Serrano ham

1 roll(s)

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 tub

garlic aioli


1 tub

Dijon mustard


Not included in your delivery

olive oil

2 unit



2 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2430 kJ
Fat41.4 g
of which saturates18.9 g
Carbohydrate19.3 g
of which sugars4.6 g
Dietary Fibre0 g
Protein34.2 g
Cholesterol0 mg
Sodium658 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Slotted Spoon
Baking Paper
Baking Tray
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of water to the boil. Pick the rosemary leaves and finely chop until you have 1 tsp for 2 people/ 2 tsp for 4 people. Finely grate the Parmesan cheese. Finely slice the Roma tomato. Roughly tear the serrano ham into strips.


Gently place the eggs into the saucepan of boiling water using a large slotted spoon. Reduce to a gentle simmer and cook for 6-7 minutes, depending on your preference. TIP: Cook for 6 minutes if you like your yolk medium, or 7 minutes if you prefer your yolk hard. Turn off the heat, remove the eggs and transfer to a large bowl of cold water. Once cool, peel the eggs and discard the shells. Slice in half.


While the eggs are boiling, slice (or tear) the bake-at-home ciabatta into 1 cm chunks. Place the ciabatta chunks on an oven tray lined with baking paper. Sprinkle over the rosemary, drizzle with olive oil and season with a pinch of salt and pepper. Place in the oven to bake for 5 minutes, or until golden and toasted. TIP: Watch to make sure the croutons don’t burn! Remove from the oven and set aside.


In a medium bowl, combine the garlic aioli, Dijon mustard, 1/2 of the Parmesan cheese and the water (check ingredients list for the amount). Season with a pinch of pepper and mix well.


In a large bowl, toss the chopped cos lettuce, Roma tomato, croutons and the remaining Parmesan cheese with the Caesar dressing. TIP: Dress the salad just before serving to prevent soggy leaves and bread!


Divide the Caesar salad between plates and top with the serrano ham. Add an egg (if using) to each portion.