An easy Caesar salad
The original Caesar salad was a plain ensemble of romaine lettuce, parmesan shavings, egg and Worcestershire dressing. The incorporation of croutons only appeared much later and just so happens to be a great way of using up slightly stale bread. This recipe favours a rasher or six of bacon because let’s face it, bacon bits are like friends in the salad of life.
Ingredients (serves 2):
For the salad
1 Tbsp olive oil
6 streaky bacon rashers
1 garlic clove, crushed
4 slices white crusty bread, cut into 1cm cubes
2 cos lettuce, washed and dried
80g parmesan shavings
4 eggs, hard-boiled, peeled, halved
For the dressing
125ml homemade mayonnaise
1 clove garlic, crushed
2 drained anchovy fillets
1. Heat 1 teaspoon of oil in a large non-stick frying pan over high heat. Add the bacon and cook for 3–4 minutes or until golden.
2. Use a slotted spoon to transfer to a plate lined with paper towel. Reduce the heat to medium. Heat the remaining olive oil in the pan. Add the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden and crispy. Transfer to a plate lined with paper towel and allow to cool.
3. To make the dressing, place the mayonnaise, garlic and anchovy fillets in the bowl of a food processor and blend until combined. Season with salt and pepper.
4. Finally, combine the bacon, crispy bread, lettuce, eggs and parmesan in a large serving bowl. Drizzle over the dressing to serve.
We hope this tasty salad finds its way onto your summer table. You can also try grilled chicken strips instead of bacon.
With thanks to Jenna Viney for her beautiful recipes and styling.