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Caesar Salad

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:

Fresh Caesar Salad


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


  1. Lay the bacon rashers on a lined tray and bake at 190°C  / 375°F until crispy.
  2. Cut the cos into wedges, then lay onto a serving plate. Next, halve the boiled eggs and nestle amongst the lettuce.
  3. Sprinkle over the crostini, followed by the bacon pieces.
  4. 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.
  5. Dollop the dressing over the salad and serve immediately.
Nutrition Facts

Servings 0

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