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Bacon Caesar salad

Name: Bacon Caesar salad
Cook time: 25 min
Yield: 4

with asparagus

Ready in around 25 mins

RECIPE FACT:

The Caesar salad was invented at hotel Caesar in Mexico. 4th of July celebrations depleted the kitchens supplies, so Chef Cardini made do of what he had… resulting in the Caesar salad.

Nutritional Info:

Energy: 2,597kJ (621kcal)
Protein: 23g
Carbohydate: 17g
Sugars: 4g
Fat, total:50g
Saturated:12g
Sodium:1,131mg
Contains:Eggs, Gluten, Macadamias, Milk, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Snap the woody ends off the asparagus and discard – they will naturally snap in the right place, then cut in thirds. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the asparagus, season with salt and pepper and cook for 2-3 mins. Remove from the pan and cover to keep warm.
2. TO COOK THE EGGS:
Bring a medium pot of water to the boil over a high heat. Using a spoon add the free-range eggs and cook for 6 mins. Then rinse under cold water. When the eggs are cooled, peel and cut in half.
3. TO COOK THE BACON AND BREAD:
Remove the Turkish bread from its packaging and dice into 2 cm cubes. Cut the streaky bacon slices into 1 cm chunks. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the bacon and cook for 2-3 mins add the diced bread and cook for a further 2-3 mins until a little crispy. Drain the bacon and bread from the excess oil and set aside.
4. TO PREPARE THE SALAD:
Cut the tomatoes into large chunks. Remove any damaged outer leaves from the baby cos lettuce and discard. Slice the root off and then separate the leaves. Rinse under cold water and shake dry. Slice into 2 cm strips and place in a salad bowl. Shake the Caesar dressing and pour half over the cos lettuce. Toss through the croutons and tomatoes.
TO SERVE:
Arrange Caesar salad in bowls. Top with asparagus and pour over remaining Caesar dressing. Top with eggs and sprinkle over shaved Parmesan and toasted macadamia.