Caesar and bacon salad
- You
- Aug 3, 2015
- 1 min read
Serves 4-6
Preparation time: 20 min
Cooking time: 5 min
DRESSING
2 egg yolks
5-8 (20 ml) anchovies
125 ml (½ c) olive oil
about 20 ml fresh lemon juice
salt and freshly ground black pepper
pinch of mustard powder
1 small onion, very finely chopped (optional)
SALAD
4 chicken breast fillets
salt and freshly ground black pepper
juice and zest of 1 small lemon
250 g bacon, fried and chopped
100 g spinach, torn into pieces
50 g pecorino cheese, grated
250 g pasta, cooked al dente
DRESSING
Blitz the ingredients in a food processor or with a stick blender until thick.
SALAD
Season the chicken with salt, pepper and lemon juice and zest.
Steam in a steamer for a few minutes or until done.
Leave to cool and cut into thin strips.
Toss together the chicken strips, bacon, spinach, cheese and pasta and keep in the fridge.
Or assemble just before serving – put the pasta on the plate and top with spinach, chicken and cheese.
Add dressing to taste.
The dish is delicious served cold.
TIP: Raw egg yolk is the main ingredient of Caesar salad dressing. It spoils easily so keep the salad in a cooler bag with ice bricks or in the fridge.
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