Long live the Caesar salad! Our version, including our take on its famous dressing, will rival that of any great restaurant (in our not-so-humble opinion!). Crispy bacon, sourdough croutons, and Italian-style cheese are just a few elements of what makes this salad so amazing!
Superb Bacon Caesar Salad
Superb Bacon Caesar Salad
with crispy croutons & Italian-style cheese
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Anchovies
- Baby Tomatoes
- Caesar Dressing
- Green Beans
- Green Leaves
- Italian-style Hard Cheese
- Lemon Juice
- Sourdough Baguette
- Sourdough Baguettes
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Egg/s (optional)
CRISPY CROUTONS
Preheat the oven to 200°C. Place the baguette chunks on a roasting tray. Coat in oil, and season. Bake in the hot oven for 5-7 minutes until golden and crispy, shifting halfway.
BRING THE CRISP
Place a pan over a medium heat with a small drizzle of oil. When hot, add the bacon chunks and fry for 2-4 minutes, until golden and crispy, shifting as it colours. Remove from the pan and drain on paper towel.
GREEN KEEN BEANS
Boil the kettle. Submerge the halved green beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
DRESSED TO THE NINES
In a blender, add the caesar dressing, the lemon juice (to taste), the grated cheese, the drained anchovies (to taste), a drizzle of oil, and seasoning. Pulse until smooth and well combined. On completion, loosen with water in 5ml increments until drizzling consistency.
SCRUMPTIOUS SALAD!
In a salad bowl, toss the shredded leaves, the halved baby tomatoes, and the blanched green beans. Top with the crispy bacon chunks and the croutons. Drizzle over the creamy dressing. Finish with a garnish of the cheese ribbons. Your feast awaits!
Sourdough Baguette - 1
Streaky Pork Bacon - 2 strips
Green Beans - 80g
Caesar Dressing - 25ml
Lemon Juice - 10ml
Italian-style Hard Cheese - 25g
Anchovies - 10g
Green Leaves - 40g
Baby Tomatoes - 80g
CRISPY CROUTONS
Preheat the oven to 200°C. Place the baguette chunks on a roasting tray. Coat in oil, and season. Bake in the hot oven for 5-7 minutes until golden and crispy, shifting halfway.
BRING THE CRISP
Place a pan over a medium heat with a small drizzle of oil. When hot, add the bacon chunks and fry for 2-4 minutes, until golden and crispy, shifting as it colours. Remove from the pan and drain on paper towel.
GREEN KEEN BEANS
Boil the kettle. Submerge the halved green beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
DRESSED TO THE NINES
In a blender, add the caesar dressing, the lemon juice (to taste), the grated cheese, the drained anchovies (to taste), a drizzle of oil, and seasoning. Pulse until smooth and well combined. On completion, loosen with water in 5ml increments until drizzling consistency.
SCRUMPTIOUS SALAD!
In a salad bowl, toss the shredded leaves, the halved baby tomatoes, and the blanched green beans. Top with the crispy bacon chunks and the croutons. Drizzle over the creamy dressing. Finish with a garnish of the cheese ribbons. Your feast awaits!
Sourdough Baguette - 1
Streaky Pork Bacon - 4 strips
Green Beans - 160g
Caesar Dressing - 50ml
Lemon Juice - 20ml
Italian-style Hard Cheese - 50g
Anchovies - 20g
Green Leaves - 80g
Baby Tomatoes - 160g
CRISPY CROUTONS
Preheat the oven to 200°C. Place the baguette chunks on a roasting tray. Coat in oil, and season. Bake in the hot oven for 5-7 minutes until golden and crispy, shifting halfway.
BRING THE CRISP
Place a pan over a medium heat with a small drizzle of oil. When hot, add the bacon chunks and fry for 2-4 minutes, until golden and crispy, shifting as it colours. Remove from the pan and drain on paper towel.
GREEN KEEN BEANS
Boil the kettle. Submerge the halved green beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
DRESSED TO THE NINES
In a blender, add the caesar dressing, the lemon juice (to taste), the grated cheese, the drained anchovies (to taste), a drizzle of oil, and seasoning. Pulse until smooth and well combined. On completion, loosen with water in 5ml increments until drizzling consistency.
SCRUMPTIOUS SALAD!
In a salad bowl, toss the shredded leaves, the halved baby tomatoes, and the blanched green beans. Top with the crispy bacon chunks and the croutons. Drizzle over the creamy dressing. Finish with a garnish of the cheese ribbons. Your feast awaits!
Sourdough Baguettes - 2
Streaky Pork Bacon - 6 strips
Green Beans - 240g
Caesar Dressing - 75ml
Lemon Juice - 30ml
Italian-style Hard Cheese - 75g
Anchovies - 30g
Green Leaves - 120g
Baby Tomatoes - 240g
CRISPY CROUTONS
Preheat the oven to 200°C. Place the baguette chunks on a roasting tray. Coat in oil, and season. Bake in the hot oven for 5-7 minutes until golden and crispy, shifting halfway.
BRING THE CRISP
Place a pan over a medium heat with a small drizzle of oil. When hot, add the bacon chunks and fry for 2-4 minutes, until golden and crispy, shifting as it colours. Remove from the pan and drain on paper towel.
GREEN KEEN BEANS
Boil the kettle. Submerge the halved green beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
DRESSED TO THE NINES
In a blender, add the caesar dressing, the lemon juice (to taste), the grated cheese, the drained anchovies (to taste), a drizzle of oil, and seasoning. Pulse until smooth and well combined. On completion, loosen with water in 5ml increments until drizzling consistency.
SCRUMPTIOUS SALAD!
In a salad bowl, toss the shredded leaves, the halved baby tomatoes, and the blanched green beans. Top with the crispy bacon chunks and the croutons. Drizzle over the creamy dressing. Finish with a garnish of the cheese ribbons. Your feast awaits!
Sourdough Baguettes - 2
Streaky Pork Bacon - 8 strips
Green Beans - 320g
Caesar Dressing - 100ml
Lemon Juice - 40ml
Italian-style Hard Cheese - 100g
Anchovies - 40g
Green Leaves - 160g
Baby Tomatoes - 320g
Woolies Products in this dish
