This is my very simple take on the world-famous Caesar salad. Yes, I have taken a few short cuts to get a quick and tasty salad on the table using just cos lettuce, boiled eggs, crispy bacon and a mayo dressing. If you want to go traditional, add some anchovies and croutons, but I think this fits the bill perfectly for a weeknight salad to serve alongside some fish, chicken or steak.
- eggs 6, at room temperature
- rindless bacon 6 rashers
- baby cos lettuces 2, leaves separated and torn
- + coconut oil or good-quality animal fat
- 2 teaspoons caesar dressing 100 g (page 230)
- sea salt and freshly ground black pepper
Fill a saucepan with water and bring to the boil. Turn down the heat to medium–low, add the eggs and simmer for 6 minutes for semi-soft-boiled eggs (or cook to your liking). Immediately transfer the eggs to ice-cold water to stop the cooking process. Once the eggs have cooled, peel under cold running water and cut in half lengthways.
Heat the coconut oil or fat in a large frying pan over medium heat. Add the bacon and pan-fry, turning occasionally, until golden and crisp, about 2 minutes on each side. Remove from the pan and drain on paper towel. When cool enough to handle, chop the bacon into small pieces.
Arrange the cos leaves in a large shallow serving bowl, top with the bacon and egg and drizzle over the dressing. Season with salt and pepper and serve.
Recipe and image from Dinner in 5 by Pete Evans, published by Plu, RRP $39.99