Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
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.