Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Bacon and Egg Caesar Wedge Salad
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 288
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 78 mg
- Sodium
- 420 mg
This dish is the love child of two favorite salads: the wedge and Caesar. We'll learn how to make a quick Caesar dressing and a cool technique for sieving the yolks and whites of hard-boiled eggs.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 288
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 78 mg
- Sodium
- 420 mg
Ingredients
Wedge Salad:
Caesar Dressing:
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Directions
- For the wedge salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Lay the bacon on the prepared baking sheet and bake until crisp, 12 to 15 minutes. Drain on paper towels.
- Meanwhile, place 2 of the lettuce wedges on each of 4 serving plates, cover with damp paper towels and refrigerate while you prepare the remaining ingredients.
- For the dressing: Combine the egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic and Parmesan in a small food processor. Pulse about 3 to 4 times until all items are well combined. Add the oil and process until smooth and emulsified. Season generously with salt and pepper.
- Drizzle the wedge salads with the dressing, then top with the bacon and grape tomatoes.
- Halve the eggs and remove the yolks. Press 1/2 a yolk through a sieve over each salad. Repeat with the egg whites. Sprinkle with the parsley and shave the Parmesan over the top with a vegetable peeler.
