Caesar Salad with Eggs and Bacon

A traditional Caesar salad is a green salad of romaine/cos lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served at your table.

This Caesar Salad with Eggs and Bacon makes for a very tasty light lunch on a warm summer’s day. Alternatively, you could add some cooked chicken and make a super meal especially if you have guests.

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Caesar Salad with Eggs and Bacon

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2 people

Cook ModePrevent your screen from going dark

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Main/side

Calories per Serving 981

Author: :Mr. Paul

Ingredients

• 1 tbsp. olive oil
• 3 slices bread white or brown , cut into cubes
• 4 rashers bacon smoked, diced ( or you can as I sometimes do, use panceta diced)
• 4 large eggs for boiling
• 2 baby gem lettuces washed and dried, leaves separated
• 30 g Cheese I use cheddar, grated

For the dressing

• 1 whole egg
• 2 Fillets anchovies finely chopped, (Optional)
• 1 tsp. Dijon mustard
• Juice of ½ a lime
• 1 clove garlic crushed
• 100 mls olive oil
• Salt and freshly ground black pepper

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Heat the oil in a frying pan and add the cubes of bread and fry gently until golden and crisp, then set aside.
• In the same pan add the bacon and cook until crispy and set that aside too.
• Put the eggs in a saucepan of cold water. Bring to the boil and cook for 3-5 minutes depending on how you like your eggs cooked - soft boiled or hard boiled.
• Remove and place in a bowl of cold water, then when cool enough to handle peel and set those aside as well.
• For the dressing: Place the raw egg, chopped anchovies, garlic, lime juice and mustard in a food processor. Whiz to combine. You can do this by hand if you prefer.
• Slowly add the oil a few drops at a time, whilst mixing until the mixture thickens, taste and season.
• The dressing should have the consistency of double cream. If it is too thick, add a teaspoon of warm water.
• Roughly tear the lettuce leaves and place in a large bowl. Add 4-5 tablespoons of the dressing and toss well to coat.
• Add the croutons and bacon and toss again.
• Cut the boiled eggs into quarters.
• Grate some of your cheese over and serve.

Mr Paul's Tips

If not serving right away DO NOT dress the salad as it will start to wilt. Assemble and dress the salad just prior to serving.

As a alternative, you could replace the eggs with some cooked chicken pieces for a more substantial meal.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

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Tags: Bacon, Cheese, Eggs

Category: Recipes, Soups, Salads, Side Dishes & Sauces, Teatime Treats, Snacks, Party Food