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Brunch Caesar salad

Based on 9 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2 eggs
2 slices sourdough bread
1 lemon
10 g Parmesan cheese
4 anchovies
50 g mayonnaise
70 g yogurt
20 ml olive oil
1 dash Tabasco
½ tsp Worcestershire sauce
4 slices bacon
1 head romaine heart
Parmesan cheese (grated, for serving)
Metric
Imperial

Utensils

  • saucepan
  • serrated knife
  • cutting board
  • fine grater
  • mortar and pestle
  • bowl (small)
  • frying pan
  • bowl (large)

How-To Videos

Basic mayonnaise

Homemade yogurt

How to fry bacon

How to cook the perfect egg

Homemade croutons

How to wash salad

How to grate cheese

How to zest citrus fruits

Nutrition per serving

Cal
934
Protein
27 g
Fat
77 g
Carb
34 g

  • Step 1/3

    Place eggs in a saucepan filled with water, bring to a boil, and continue to boil for approx. 6 min. Remove from heat, rinse, and peel. Roughly chop sourdough bread into cubes and set aside. To make the dressing, zest the lemon and finely grate the Parmesan. Add anchovies, lemon zest, and grated Parmesan to a mortar and pestle and grind into a paste. Add to a bowl along with mayonnaise, yogurt, olive oil, tabasco, and Worcestershire sauce and mix well.
    • 2 eggs
    • 2 slices sourdough bread
    • 1 lemon
    • 10 g Parmesan cheese
    • 4 anchovies
    • 50 g mayonnaise
    • 70 g yogurt
    • 20 ml olive oil
    • 1 dash Tabasco
    • ½ tsp Worcestershire sauce
    • saucepan
    • serrated knife
    • cutting board
    • fine grater
    • mortar and pestle
    • bowl (small)

    Place eggs in a saucepan filled with water, bring to a boil, and continue to boil for approx. 6 min. Remove from heat, rinse, and peel. Roughly chop sourdough bread into cubes and set aside. To make the dressing, zest the lemon and finely grate the Parmesan. Add anchovies, lemon zest, and grated Parmesan to a mortar and pestle and grind into a paste. Add to a bowl along with mayonnaise, yogurt, olive oil, tabasco, and Worcestershire sauce and mix well.

  • Step 2/3

    Add bacon to a frying pan over medium heat and fry until crispy. Set aside. Add sourdough bread cubes to the frying pan and fry until golden on both sides.
    • 4 slices bacon
    • frying pan

    Add bacon to a frying pan over medium heat and fry until crispy. Set aside. Add sourdough bread cubes to the frying pan and fry until golden on both sides.

  • Step 3/3

    To assemble the salad, tear romaine leaves into a bowl, add croutons, pour dressing, and break the bacon into pieces on top, then add boiled eggs. Serve with extra grated Parmesan. Enjoy!
    • 1 head romaine heart
    • Parmesan cheese (grated, for serving)
    • bowl (large)

    To assemble the salad, tear romaine leaves into a bowl, add croutons, pour dressing, and break the bacon into pieces on top, then add boiled eggs. Serve with extra grated Parmesan. Enjoy!

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