This is my take on the classic Caesar Salad, with a quick "cheats" dressing, crispy bacon and boiled eggs; this salad is easy to assemble and makes a wonderfully tasty and filling meal for lunch or a light summer supper dish.
1 Cos or Romaine lettuce (leaves separated)
8 rashers of smoked streaky bacon (grilled until crispy)
4 hard boiled free range eggs (shelled and quartered)
4 tablespoons ready-made croutons
a few fresh chives, snipped
50g Grana Padano or Parmesan Cheese (shaved with a vegetable or potato peeler, NOT grated)
1 clove garlic (minced finely)
2 tinned anchovies
25g finely grated Grana Padano or Parmesan cheese
6 tablespoons Dijon mustard mayonnaise
1 tablespoon white wine vinegar
This is my take on the classic Caesar Salad, with a quick "cheats" dressing, crispy bacon and free-range boiled eggs; this salad is easy to assemble and makes a wonderfully tasty and filling meal for lunch or a light summer supper dish. NB: I used ready-made croutons, but I have added the method to make your own croutons if you wish.
Tear the lettuce into pieces, and arrange in one large serving bowl or four individual bowls.
Make the dressing by mashing the garlic and the anchovies together in a jug or bowl, then add the remaining ingredients and whisk together to make a thick dressing that pours.
Assemble the salad, break up the bacon and place over the top of the lettuce leaves with the quartered eggs and croutons.
Dress the salad with the Caesar dressing and then scatter the cheese shavings over the top with the chopped fresh chives. Serve immediately.
To make your own croutons, take 4 thick slices of bread, and tear them into pieces; place them on a baking tray, drizzle over some olive oil (about 2 to 3 tablespoons), turn the croutons around in the oil so they are all coated and season to taste with sea salt, Bake in pre-heated oven 200C/400F/Gas mark 6 for about 8 to 10 minutes. Once cool, these can be stored in an airtight tin for a week.