Brunch Caesar salad

Brunch Caesar salad

Based on 10 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
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)
MetricImperial

Utensils

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

How-To Videos

basic-mayonnaise

Basic mayonnaise

homemade-yogurt

Homemade yogurt

how-to-fry-bacon

How to fry bacon

how-to-cook-the-perfect-egg

How to cook the perfect egg

homemade-croutons

Homemade croutons

how-to-wash-salad

How to wash salad

how-to-grate-cheese

How to grate cheese

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal934
Fat77 g
Protein27 g
Carb34 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!

  • Enjoy your meal!

    Brunch Caesar salad

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