My husband used to work as a waiter in Melbourne many years ago. It’s where he developed his passion for good food. Since I first met him, he has reminisced and raved about a chargrilled Caesar Salad that one of the restaurants used to serve. With my lettuce patch in full yield, this is the perfect time of year for me to have a go at recreating this delicious salad.
The end result was well received and my 6-year-old son rated it as his new ‘favourite’ – so I guess I’ll be making this again over winter.
Whilst the processes in this recipe are a little more fiddly than my standard fare, it is anything but tricky to make. As usual, I’ve accommodated various dietary requirements. As a vegetarian myself for many years, I also have an amazing ‘Sea Caesar Salad’ up my sleeve for the vegetarians and vegans out there – coming soon!
Until then… A chargrilled Caesar Salad with Maple Bacon
8 rashers nitrate free, free range bacon
¼ cup pure maple syrup
2 pieces sourdough
1 small clove garlic, peeled and left whole
2 baby cos lettuce
¼ cup shaved parmesan cheese
Parsley, to serve
Two eggs, hard boiled to serve (optional)
½ cup mayonnaise
2 tablespoons lemon juice
½-1 small clove garlic, crushed
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
2-3 anchovy fillets, finely diced (see notes below if you don’t like them)
Ground black pepper to taste
Preheat your oven to 220ºC.
Once you’ve eaten this, you will struggle to eat your standard Caesar Salad ever again. I think this is a stunning starter when entertaining or a great weekend lunch.
I love this salad with cherry tomatoes and slices of avocado. You can turn this into a meal by adding grilled chicken or salmon.
Omit the Worcestershire sauce in the dressing and serve with gluten free bread.
Omit the parmesan.
Candy the bacon with rice malt syrup instead of maple syrup.
Check out the egg free version I refer to here and omit the grated egg.
Who loves a Caesar Salad? Love to hear your thoughts on this one, post comment below…
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