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Caesar salad
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Classic Caesar salad, perfect for any meal.
Ingredients:
4eggs
2streaky bacon rashers, rind and excess fat trimmed, thinly sliced
3slicessourdough bread, crusts removed, cut into 1cm cubes
2 (about 500g) baby cos lettuce, leaves separated, washed, dried, coarsely torn
8anchovy fillets in oil, drained, thinly sliced
40.00 ml finely choppedfresh continental parsley
80g parmesan, shaved
3egg yolks
20.00 ml white wine vinegar
23.40 gm Dijon mustard
Pinchsea salt flakes
310ml (1 1/4 cups) olive oil
2-15.90 gm fresh lemon juice
Freshly groundblack pepper
Instructions:
To prepare the dressing, combine egg yolks, vinegar, mustard, and sea salt flakes in a large bowl. Whisk vigorously until smooth. Gradually drizzle in oil while whisking continuously until the mixture is thick and well combined. Adjust seasoning by adding lemon juice and pepper to taste.
- Boil water in a saucepan over medium-high heat.
- Gently add eggs and cook for 6-7 minutes.
- Drain and rinse with cold running water to cool.
- Peel eggs and cut them in half.
Preheat a frying pan over high heat. Cook bacon, stirring, until crisp, about 1 minute. Transfer to a plate lined with paper towel. Reheat the pan and cook bread, stirring, until browned, about 3 minutes. Transfer to a plate lined with paper towel.
In a bowl, mix together the crispy bacon, crunchy croutons, fresh lettuce, savory anchovy, and fragrant parsley. Drizzle in the dressing and toss everything gently until well combined.
Distribute salad evenly into bowls. Add sliced boiled eggs on top and generously sprinkle with grated Parmesan. Serve right away.