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HOW TO Easy lunches: Warm caesar salad


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This would be one of my preferred salads to have for lunch. Store the dressing in the fridge for up to a week. Add grilled chicken, soft-boiled eggs, tofu or even smoked mackerel for variations.

This would be one of my preferred salads to have for lunch. Store the dressing in the fridge for up to a week. Add grilled chicken, soft-boiled eggs, tofu or even smoked mackerel for variations.

This would be one of my preferred salads to have for lunch. Store the dressing in the fridge for up to a week. Add grilled chicken, soft-boiled eggs, tofu or even smoked mackerel for variations.

SERVES 4-6

INGREDIENTS

  • 6 bacon rashers or prosciutto
  • 100g gluten-free bread, cut into croutons
  • 2 cloves of garlic, crushed
  • 2 anchovy fillets in oil, drained and chopped
  • 100g (20g+80g) Parmesan, grated
  • 1 tbsp mustard
  • 1 lemon, juice
  • 1 tsp Worcestershire sauce
  • 2 egg yolks
  • 150ml olive oil
  • 1 cos lettuce, washed
  • Salt and pepper

Method

  1. Heat a non-stick frying pan over a medium heat and fry the bacon until crisp. Add the gluten-free croutons and cook until crispy. Transfer to a paper towel to absorb any excess grease. Allow to cool before breaking the bacon into shards.
  2. Using a pestle and mortar or a small hand blender, blend together the crushed garlic, salt, anchovies and 20g grated Parmesan to make a thick paste. Transfer the paste to a bowl. Add the mustard, lemon juice, Worcestershire sauce and egg yolks. Gradually whisk in the olive oil until a light, stable dressing is achieved. Check the seasoning.
  3. Assemble the salad leaves on the plate, then add the croutons and bacon pieces. Sprinkle the rest of the Parmesan over the salad. Drizzle the dressing over the lettuce.