Bacon and Egg Caesar Salad

Serves	4
Prep time	15 minutes
Allergy	Egg, Fish, Wheat
Meal type	Appetizer, Lunch, Salad, Side Dish, Snack, Starter
Misc	Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	American
By author	Karen Burns-Booth

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.

Ingredients

Salad

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)

Dressing

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

Note

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.

Directions

Step 1	Tear the lettuce into pieces, and arrange in one large serving bowl or four individual bowls.
Step 2	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.
Step 3	Assemble the salad, break up the bacon and place over the top of the lettuce leaves with the quartered eggs and croutons.
Step 4	Dress the salad with the Caesar dressing and then scatter the cheese shavings over the top with the chopped fresh chives. Serve immediately.
Step 5	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.