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Caesar salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 3 bacon rashers, rind and excess fat trimmed, coarsely chopped
  • 20g butter
  • 1 garlic clove, crushed
  • 3 slices white crusty bread, crusts removed, cut into 1cm cubes
  • 1 cos lettuce, washed, dried, torn
  • 40g shaved parmesan


  • 1 egg
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 drained anchovy fillets


  • 1
    Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel.
  • 2
    Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
  • 3
    To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with salt and pepper.
  • 4
    Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl. Drizzle over the dressing to serve.

Source: taste.com.au


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