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Thursday, May 19, 2016

Bacon and Anchovy Caesar Salad

How to Make Bacon and Anchovy Caesar Salad Recipe - preparation 15 minutes plus cooling cooking time 15 minutes Serves 8

4 tbsp olive oil
75g/3oz white bread, cubed
a pinch of sea salt flakes
6 streaky bacon rashers (slices)
2 Little Gem (Bibb) lettuces, broken into leaves
4 tbsp grated Parmesan
25g/1oz watercress, trimmed
50g/2oz marinated fresh anchovies
½ quantity Caesar Dressing

1 Put half the oil in a frying pan and heat gently until a cube of bread sizzles. Add half the bread cubes and fry for 2–3 minutes, stirring, until golden brown and crisp. Remove with a slotted
spoon and drain on kitchen paper. Repeat with the remaining oil and bread, then toss the croûtons in the salt and set aside to cool.

2 Grill (broil) the bacon for 3–4 minutes each side until golden and crisp. Drain on kitchen paper, then roughly chop.

3 Toss the lettuce and Parmesan with the croûtons, crispy bacon, watercress and anchovies in a bowl.

4 Just before serving, drizzle the dressing over the salad.
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