Caesar Salad

Serves 4 | Prep 10 mins

This is my healthy version of a classic. I like to add a bit more than the standard vegetables in a typical caesar to boost the nutrients, so I added to the cos lettuce and rocket some sliced red onion, cherry tomatoes, and cucumber. You could really add any vegetables with this creamy dressing it’s delicious! The flavour intensity of olive oil can vary so you may prefer to try a light olive oil in this recipe.

Salad ingredients

  • 1 cos lettuce, sliced into chunks
  • 4 large handfuls of rocket
  • 4 rashers of nitrate free range organic bacon, fat trimmed and diced
  • 4 eggs, boiled
  • ⅓ cup organic parmesan cheese, shavings

Dressing ingredients

  • ⅓ cup extra virgin olive oil or avocado oil (some people prefer a light tasting olive oil)
  • 1 egg
  • 1 tsp dijon mustard
  • 2 tbsp fresh lemon juice (or juice of 1/2 a lemon)
  • 3 garlic cloves
  • 1 tbsp apple cider vinegar
  • cracked black pepper and himalayan salt, to taste
  • ½ tsp anchovy paste (optional)

To make the dressing:

  1. Using a stick/immersion blender, place the oil in a jar that in which the circumference of the jar is only slightly larger than the head of the blender.

  2. Crack the egg into the oil and let settle into the bottom of the jar.

  3. Place head of stick/immersion blender down into the mixture with the blade directly over the yolk of the egg. Turn on the blender and do not move the head until a white, creamy, thick mayo forms at the bottom by the head – this will take a few seconds. Begin to slowly tilt and lift the immersion blender in order to emulsify all the oil, all the way up to the top, then push down and up, with the immersion blender still running, to allow the oil at the top to emulsify as well. You should end up with a thick and creamy mayonaise-like base.

  4. When all of the oil is emulsified, add the remaining dressing ingredients. Use your stick/immersion blender once more to blend it all until it is smooth.

  5. Taste and adjust seasonings, as desired.

To make the salad:

  1. Pan fry the bacon until crisp, then set aside.

  2. Layer cos and rocket, bacon, parmesan, and any other vegetables you want to add in, and the sliced boiled eggs on top.

  3. Drizzle the dressing over the salad and then mix through.