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This recipe for a Fresh Caesar Salad is perfect for a light lunch. Check out the full recipe and instructional video here:
1 cos lettuce washed and cut into wedges
3 soft boiled eggs
4 rashers streaky bacon
1/4 cup shaved Parmesan
2 Tbsp Extra Virgin Olive oil
5 anchovy fillets or sub for 1 tsp Worcestershire sauce + 1 Tbsp capers
2 garlic cloves, peeled
120ml / 4fl.oz cream
Juice of half a lemon
- Lay the bacon rashers on a lined tray and bake at 190°C / 375°F until crispy.
- Cut the cos into wedges, then lay onto a serving plate. Next, halve the boiled eggs and nestle amongst the lettuce.
- Sprinkle over the crostini, followed by the bacon pieces.
- To make the dressing, place the olive oil, anchovy/worchester, garlic, cream and lemon juice in a blender and process until smooth and creamy but ensuring not to overblend*. Season to taste.
- Dollop the dressing over the salad and serve immediately.
CategoryOlive Oils, Extra Virgin Olive Oil, Organic Extra Virgin Olive Oil, Meats, Chicken, VideosCuisineLunch
Ingredients
1 cos lettuce washed and cut into wedges
3 soft boiled eggs
4 rashers streaky bacon
1/4 cup shaved Parmesan
2 Tbsp Extra Virgin Olive oil
5 anchovy fillets or sub for 1 tsp Worcestershire sauce + 1 Tbsp capers
2 garlic cloves, peeled
120ml / 4fl.oz cream
Juice of half a lemon
Directions
1
- Lay the bacon rashers on a lined tray and bake at 190°C / 375°F until crispy.
- Cut the cos into wedges, then lay onto a serving plate. Next, halve the boiled eggs and nestle amongst the lettuce.
- Sprinkle over the crostini, followed by the bacon pieces.
- To make the dressing, place the olive oil, anchovy/worchester, garlic, cream and lemon juice in a blender and process until smooth and creamy but ensuring not to overblend*. Season to taste.
- Dollop the dressing over the salad and serve immediately.
