Easy Caesar Salad Recipe

Can it get any better than a classic Caesar salad? Crisp lettuce, croutons, bacon, parmesan, creamy dressing… do I need to go on?

5 from 1 vote

Print Pin

Course: Main Course, Salad

Cuisine: American

Keyword: Anchovies, Caesar Salad, Caesar Salad Recipe, Cos Lettuce, Egg, Garlic, Quick and Easy Caesar Salad, Romaine Lettuce

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Saucepan
Stovetop
Small food processor or blender

Ingredients

4 egg
200 g bacon
2 garlic cloves
1 baby cos lettuce
1 radicchio
1 avocado
1 Lebanese cucumber
120 g parmesan
¼ cup olive oil ⅓ cup total for the recipe
1 lemon medium
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 anchovies opt.
½ baguette
1 tablespoon olive oil ⅓ cup total for the recipe
Salt and pepper

Instructions

Preheat the oven to 200 C, and line a tray with foil.
Place eggs in a saucepan, half fill with cold water and put over medium heat. Keep an eye out for it starting to simmer. Continue to next step >
4 egg
If using, slice bacon into 1 cm strips and lay on the baking tray. Place in the oven for 10 minutes. Keep an eye on it and if you think it’s crispy enough, remove it earlier.
TIP: You can also add garlic cloves to the oven now to soften the garlic flavour in the dressing.
200 g bacon, 2 garlic cloves
Chop the base from cos lettuce and radicchio, then slice into wedges and place in a serving bowl. Peel and slice avocado. Slice cucumber into 2 cm batons. Add to the bowl.
1 baby cos lettuce, 1 radicchio, 1 avocado, 1 Lebanese cucumber
The saucepan with eggs should be bubbling now, set a timer for 5 minutes, drain and place eggs in a bowl of cold water (with ice if you have it).
Shave half the parmesan using a potato peeler and chop the rest into 1-2 cm cubes. Smash garlic with the flat of your knife to peel it (removing from the oven if you had it in there).
120 g parmesan, 2 garlic cloves
Add garlic, cubed parmesan cheese, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, anchovies (opt.) to a small food processor or blender. Hold the salt and pepper for later.
2 garlic cloves, ¼ cup olive oil, 1 lemon, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 3 anchovies, Salt and pepper
Take bacon from the oven and turn on the grill. Set bacon aside on a plate. Tear bread into croutons, add to the tray and drizzle over oil, season with salt and pepper. Cook for 5 minutes under the grill.
½ baguette, Salt and pepper, 1 tablespoon olive oil
To serve, peel eggs and slice in half, then top the salad with croutons, eggs and shaved parmesan, then pour over the dressing. You may want to season the adult’s plates with salt and pepper.
When serving little ones, they may need their salad cut up into smaller pieces.

Nutrition