Healthy Caesar Salad
During house arrest my son has been missing the Caesar Salads he loved so much for lunch at his golf club.
He asked me to recreate it (with strict instructions), and off course lent a helping hand ie ordered me on how to make it right ?
He was under the impression that Caesar Salads were healthy and was proud of himself for migrating from the Fishermans Basket at the golf club to the Caesar Salad. I hated breaking the news that on the healthy salad scale Caesar Salad wasn’t exactly up there! But I showed him how our homemade version could gain a few healthy points.
- Swap factory farmed bacon for good quality free range bacon
- Choosing a good quality mayonnaise like the Good Fat brand which is made with olive oil instead of toxic industrialised oil or additives, preservatives …plus free range eggs.
- Swap store bought croutons and make our own using spelt sourdough.
- Using pastured eggs instead of factory farmed eggs
He wasn’t too impressed that I didn’t serve it in bowl like the club does but he got over it and loved every single bite and was so grateful to me for making it and wants it again this week ❤️
4 small- medium slices sourdough, crusts and all
1 garlic clove, cut in half
2 tablespoons extra virgin olive oil
150 grams bacon
3 baby cos lettuce, trimmed and quartered
600 grams sliced roast chicken
shaved parmesan cheese to serve
1 garlic clove, minced
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce or red wine vinegar (optional)
1 tablespoon water
1-2 tablespoons milk, if you want to make a thinner dressing
Sea salt and cracked black pepper to taste
Line a tray with parchment paper and place bacon on the tray and grill until cooked.
While bacon is cooking bring a medium saucepan of water to the boil. Add the eggs, cover, turn off heat and leave to cook for 10 minutes for soft boil. Remove from the heat and run under cold water until cool enough to peel. Cut each egg in half.
Once bacon is cooked, strain on a plate with kitchen towel to get rid of excess oil and then dice.
Pop the bread into the toaster until just firm then rub with slices of garlic, brush both sides with olive oil and sprinkle with sea salt. Toast under the grill for 1 to 2 minutes on each side until crisp and golden. Break into small croutons.
To make the dressing – place the garlic, mayonnaise, lemon juice, mustard, Worcestershire or red wine vinegar and water into a jar and shake until well combined. Add milk one tablespoon at a time if you prefer a thinner consistency.
Split lettuce over 4 bowls ( or plates!), top with chicken, an egg, bacon, croutons and parmesan shavings. Drizzle over the Caesar dressing.
If you make this recipe and share on instagram remember to tag me @brendajanschek.
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