"Kind Of" Caesar Salad
I absolutely love a Caesar salad but find them a little heavy sometimes especially with a mayo based dressing. That's why I call this a "kind of" Caesar salad, because it is by no means traditional, but it's how I like to make it. I also have some family who don’t like anchovies, so instead of just leaving them out, I use capers to still give the dressing that sort of salty, brininess that anchovies give without the fishiness.
Ingredients
For The Dressing
- 1 tbsp Capers or 2 anchovies, finely chopped
- 1 clove Garlic
- Pinch of salt
- 1/2 cup Greek yoghurt
- 1 tbsp Lemon juice
- 2 tsp Dijon mustard
- 1/4 cup Grated parmesan
- Pepper
For The Salad
- 4 Rashers streaky bacon
- 4 Eggs
- 2 Cos lettuce hearts
- 2 slices White bread crusts removed, or the equivalent amount in any other type you prefer like Turkish or a sourdough
- 50 g Freshly sliced parmesan
- Roast or grilled chicken sliced or diced (I prefer breast, but you can use whatever you like)
Instructions
- Preheat oven to 200˚C. Lay bacon on a line baking tray and cook for 15-20 minutes until a lot of the fat has rendered and it becomes crispy.
- In the meantime, place cold eggs into boiling water and cook for 6 minutes. This will result in a jammy yolk. Cook for less or more time based on your preference.
- Once the bacon has finished cooking, pour the rendered fat over the cubed bread along with a generous pinch of salt and toss so the bread gets nicely coated.
- Tip out onto a lined tray and place in the oven for 15 minutes or until golden and crisp.
- To make the dressing, mince the garlic and mash with a big teaspoon of salt so it forms a sort of paste. Combine all of the ingredients and mix until thoroughly combined.
- Once all of the elements are prepared, assemble the salad by either laying all of the ingredients on top of each other and topping with dressing or just tossing everything together in a bowl and serving.