Caesar salad with soft boiled eggs and bacon
Prep:
15 mins
Cook:
5 mins
Who doesn't love a good Caesar salad? One taste of this and you'll be wondering why you never had eggs in it before now. A great twist on a classic.
1tsp olive oil
3 slices white or brown bread, cut into cubes
4 smoked rashers, diced
5 eggs, 4 for boiling plus 1 for the dressing
2 baby gem lettuce, leaves washed and dried
Mature Cheddar Cheese for grating
2 anchovies, finely chopped
1tsp Dijon-style mustard
Juice of half a lime
1 garlic clove, crushed
100mls olive oil
Salt and freshly ground black pepper
Heat the oil in the fying pan.
Add the cubes of bread and fry until golden to make croutons, set aside. In the same pan add the rashers and cook until crispy, set aside.
Put the 4 eggs in a saucepan and cover with cold water. Bring to the boil and cook for 3-6 minutes depending on how you want your eggs cooked - soft boiled or hard boiled. Remove from the saucepan and put into a bowl of cold water, then when cold enough to handle, peel and set aside.
While the eggs are boiling you can make the dressing. Place the leftover egg, chopped anchovies, mustard, lime juice and garlic in a food processor. Whiz to combine. You can do this by hand if you prefer.
Slowly add the oil a few drops at a time, while continuing to whiz until the mixture thickens. Taste and season.
The dressing should have the consistency of unwhipped cream. If it is too thick, add a teaspoon of warm water.
Roughly tear the lettuce and place in a large mixing bowl. Add 4-5 tablespoons of the dressing and toss well to coat.
Add the croutons and bacon and toss again. Cut the boiled eggs into quarters.
Divide the salad into four serving bowls and top with boiled egg quarters.
Grate on some cheese and serve immediately.
Serves
4
Preparation Time
15 minutes
Cooking Time
5 minutes
Main ingredients
Eggs, Cheese, Pork
Recipe Type
Dinner, Quick Meals, Salads
Level of Difficulty
Easy
Any leftover dressing can be stored in the fridge for up to two days.
