Chunky Caesar Salad with croutons

I’ve not really been one to do things by halves. I say if you’re going to have a Caesar Salad, you make the dressing with whole egg mayonnaise. If you’re going to have croutons, you make them chunky and cook them in the bacon fat and then roll them in parmesan cheese. I’m not even an egg lover but what’s a Caesar Salad without egg? I also like to make the dressing with anchovies. Mmmm, I’m salivating thinking about it.

Don’t get worried about me having a heart attack or anything soon. It’s not something I have every day. In fact, I’d probably only have it twice a year and never order it when I’m out. It just so happened I had all the ingredients and a bit of time on my hands, not that you need a lot of time. While you’re washing the breakfast dishes, put an egg on to boil, fry the bacon (either in a pan or in the microwave) and toast the bread.

The dressing is easy too. You can make the mayonnaise from scratch if you want to but I only keep whole egg mayonnaise in the fridge. (The https://srqbusinessreviews.com/sarasota-business-directory/vhealthportal/ current bottle is a ‘light’ version but doesn’t lack in taste and is slightly lighter than the full fat version.)

I like using old bread so it can soak up all that fat and cheese! Hope you give this version a try. Just remember to make it chunky.

Chunky Caesar Salad with Croutons

• cos lettuce (I like to use the miniature cos lettuce)
• bacon rashers, diced
• boiled egg, chopped
• bread, chopped into small squares
• parmesan cheese, grated
• olive oil

Dressing:

• 3 tbs whole egg mayonnaise
• 1 tbs lemon juice
• salt and pepper
• 1-2 anchovy fillets

1. Fry the bacon in a pan and drain on absorbent paper. 
2. Using the bacon grease (if not enough in the pan, add a little extra virgin olive oil), fry the chopped bread and when done toss in grated parmesan cheese.
3. Assemble the lettuce, bacon, chopped boiled egg and croutons in a bowl or on a platter.
4. For the dressing, using the back of a knife, press down on the anchovy fillet until it is mashed well.
5. Add it to whole egg mayonnaise along with lemon juice and salt and pepper.
6. Spoon over salad.

(Adjust quantities to suit. I like a lot of dressing so used the above quantity for one serve.)

Caesar Salad Sandwich

On Sunday it was a beautiful winter’s day and we went to a barbecue. I made a Caesar Salad to take with for lunch as I had all the ingredients. It was so good, I can think of nothing else. A bit cool in the house today so not exactly the weather for a salad. I decided to ‘deconstruct’ it and make it into a sandwich instead.

I’m not really an ‘egg’ person but the occasional one is okay, especially if it’s smothered with Caesar Salad dressing. This dressing is super easy and the one I used for the salad.

Caesar Salad Sandwich

2 slices bread (of any sort)
1 tbs butter (or olive oil)
1 rasher bacon (or 3 slices ham, proscuitto or pancetta)
1 egg
cos lettuce

Dressing:
2 tbs whole egg mayonnaise
1 tsp lemon juice
1/2 tsp crushed garlic
1/4 tsp Dijon mustard
1 small anchovy fillet, ground into a paste with a knife
pepper

1. Toast bread on one side.
2. Fry ham/bacon in melted butter/oil to warm through then fry egg as desired. (I like mine with no soft yolk whatsoever).
3. Combine all dressing ingredients.
4. Spread dressing onto untoasted sides of bread and add ham/bacon, fried egg and lettuce.
5. Spoon remaining dressing on top.

You could’ve spread a little butter or oil on the toasted side of the bread before toasting but I figured there was enough calories in this sandwich to last me all week! Very delicious though and has satisfied my craving of Caesar Salad, for now.