Classic Caesar Salad with Crispy Oven-Baked Bacon

A lighter take on the classic Caesar Salad, featuring crisp cos lettuce, homemade dressing, oven baked bacon, golden croutons, soft-boiled eggs, and anchovy fillets — all brought together on one fuss-free tray.

5 from 1 vote

Print Pin

Course: Salad, Side Dish, Starter

Cuisine: Italian

Keyword: Authentic Caesar, Caesar Salad

Cook Time: 30

Servings: people

Calories: 296kcal

Equipment

1 Baking tray
1 large salad bowl or serving platter
1 small bowl for the dressing

Ingredients

For the dressing:

1 egg yolk room temperature
1 tsp Dijon mustard
1 garlic clove finely grated or minced
2 anchovy fillets finely chopped (or 1 tsp anchovy paste)
2 tbsp fresh lemon juice
¼ cup 60 ml light olive oil (not extra virgin)
1 tbsp finely grated parmesan
Freshly cracked black pepper

For the salad:

1 large cos romaine lettuce, washed, dried, and torn into pieces
2 tbsp finely grated parmesan
4 rashers streaky bacon
2 soft-boiled eggs peeled and halved
4 anchovy fillets for garnish (optional)

For the croutons:

2 cups cubed sourdough bread
2 tbsp olive oil
½ tsp garlic powder optional
Pinch of salt

Instructions

Preheat the oven to 180°C (fan-forced). Line a large baking tray with baking paper.
Place bacon rashers on one side of the prepared tray and bake for 12 minutes. Meanwhile, toss the sourdough cubes with olive oil, garlic powder (if using), and a pinch of salt. After 12 minutes, flip the bacon and add the croutons to the other side of the tray. Continue baking for 8 minutes, tossing the croutons once, until the bacon is crisp and the croutons golden. Remove from the oven and drain bacon on paper towel. Once cool, crumble or chop.
To make the dressing, whisk together the egg yolk, mustard, garlic, anchovy, and lemon juice in a medium bowl. Slowly drizzle in the olive oil while whisking until emulsified. Stir in parmesan and season with black pepper if desired. Taste before adding salt — it may not be needed.
To cook the eggs, bring a small pot of water to a boil. Gently lower in the eggs and boil for 6½ minutes. Transfer to cold water to stop the cooking, then peel and halve.
To assemble the salad, combine the lettuce with most of the croutons, bacon, and parmesan in a large bowl. Drizzle over the dressing and toss gently to coat.
Top with halved eggs, anchovy fillets (if using), the remaining croutons and bacon, and a final sprinkle of parmesan. Finish with freshly cracked black pepper and serve immediately.

Video

Nutrition