BACON-AND-EGG CAESAR SALAD
Give a traditional Caesar a little oomph by adding sun-dried tomato and topping with a fried egg and bacon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Put the Parmesan, oil, vinegar, sun-dried tomatoes, lemon juice, 3 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in a jar or other container with a lid. Secure the lid and shake vigorously to combine. (The dressing can be made a day ahead; shake well before serving.)
- Lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain, then finely chop.
- Wipe out the skillet, coat it with cooking spray and place over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, 4 to 5 minutes. Sprinkle the eggs with salt and pepper. Remove from the heat.
- Meanwhile, toast the bread, then rub one side of each slice with the garlic. Cut each slice in half. Put 2 toast halves on each of 4 plates and top each plate with a romaine heart half. Drizzle with the dressing, top with an egg and sprinkle with the bacon. Sprinkle with parsley if desired.
BACON CAESAR SALAD
Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon lends a slightly smoky flavor and makes it unique. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a large skillet, cook bread cubes in oil over medium heat for 4-5 minutes or until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove to paper towels; cool., For dressing, in a small bowl, whisk the oil, lemon juice, mustard, garlic, anchovy paste and pepper. In a serving bowl, combine romaine and bacon. Drizzle with dressing; toss to coat. Sprinkle with croutons and cheese.
Nutrition Facts : Calories 158 calories, Fat 14g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CAESAR SALAD WITH BLUE CHEESE AND BACON
Steps:
- Preheat the oven to 375 degrees.
- Arrange the bacon in a single layer on a baking rack set on a sheet pan and bake for 25 to 30 minutes, until browned. Transfer to a plate lined with paper towels and, when cool enough to handle, cut in large pieces. Set aside.
- Meanwhile, place the eggs in a large saucepan and cover them with cold tap water. Bring the water to a boil, turn off the heat and allow them to sit for exactly 3 1/2 minutes. Using a slotted spoon, remove the eggs from the saucepan and immediately place them in a bowl of cold water for exactly 2 minutes. Peel the eggs and slice them in half lengthwise.
- Arrange the bread slices on a sheet pan and brush the tops with olive oil. Toast in the oven along with the bacon for 8 to 10 minutes, until golden brown. Cool for one minute, then rub each toast with the cut side of the garlic clove. Set aside.
- Place the lettuce leaves on a rectangular platter and arrange the bacon pieces over the lettuce. Place the blue cheese shards on top and then the halves of soft-boiled eggs. Drizzle with the dressing, sprinkle with salt and pepper and place the garlic toasts over the top. Serve at room temperature with extra dressing on the side.
- Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add the Parmesan and pulse 3 times to combine.
- "Make it Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
CHICKEN & BACON CAESAR SALAD
A tasty salad on the table in 20 minutes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 4
Steps:
- Stir fry the bacon in a frying pan for 2-3 minutes on each side. Remove, then sprinkle the croûtons into the fat in the pan and toss over a medium heat for a minute or two to give them flavour and crisp them up.
- Divide the leaves between 2 plates. Halve the avocado and dig out the stone; peel and cut into chunks and scatter over the leaves. Tear the chicken into pieces on top. Finally, snap the bacon into chunky pieces over the chicken and top with the croûtons.
- Drizzle the dressing over the whole salad and finish with a good dusting of parmesan and a grind of pepper.
Nutrition Facts : Calories 530 calories, Protein 39 grams protein
BACON AVOCADO CAESAR SALAD RECIPE BY TASTY
Here's what you need: romaine lettuce, bacon, avocado, crouton, parmesan cheese, caesar dressing
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 6
Steps:
- Slice the lettuce into about 1-inch (2 ½ cm) pieces, then transfer to a large salad bowl.
- Add the bacon, avocado, croutons, cheese, and dressing, mixing until evenly combined.
- Serve with additional parmesan on top.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 19 grams, Fat 37 grams, Fiber 7 grams, Protein 14 grams, Sugar 3 grams
QUICK CAESAR SALAD WITH ROAST CHICKEN & BACON
Turn this favourite salad into a speedy midweek meal with slices of bacon-wrapped chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.
- In a bowl, mix the garlic, lemon juice, yogurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.
Nutrition Facts : Calories 480 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 53 grams protein, Sodium 1.65 milligram of sodium
CAESAR POTATO SALAD
We love this recipe on a summer's day, but it works at any time of year.
Provided by Jennifer Murray
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
- Bake in the preheated oven until tender, about 10 minutes.
- Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 41.1 g, Cholesterol 6.8 mg, Fat 5.9 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 172.7 mg, Sugar 2.6 g
CAESAR POTATO SALAD WITH BACON
All will certainly hail this great Caesar Potato Salad with Bacon as one of the best-and also one of the easiest to prepare.
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 8 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Combine ingredients.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
EASY-PEASY CAESAR SALAD LUNCH
Great meal for school lunches, even for picky eaters.
Provided by Paige
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Place 5 leaves Boston lettuce on the bottom of a resealable container. Top with spinach leaves, and then the remaining leaves Boston lettuce. Put the julienned carrots on top of the lettuce and sprinkle with bacon. Seal container.
- Place the dressing in a small resealable container, so it can be poured on the salad at lunchtime.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 9 g, Cholesterol 33.6 mg, Fat 28.5 g, Fiber 2.9 g, Protein 9 g, SaturatedFat 5.9 g, Sodium 942.4 mg, Sugar 2.5 g
CAESAR AND BACON POTATO SALAD
Make and share this Caesar and Bacon Potato Salad recipe from Food.com.
Provided by jovigirl
Categories Potato
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, place potatoes; add enough water to cover potatoes.
- Heat to boiling, reduce heat to medium. Cook 5 minutes.
- Add green beans.
- Cook 4-6 minutes or until potatoes and beans are tender; drain.
- Cool 15 minutes.
- Peel and chop one of the eggs.
- In medium bowl, mix dressing, basil, salt and pepper.
- Add potatoes, beans, chopped egg and bacon; stir gently to mix.
- Cover and refrigerate 1 hour.
- Line serving plate with lettuce.
- Spoon salad onto lettuce.
- Peel and coarsely chop remaining egg; sprinkle over salad.
Nutrition Facts : Calories 335.7, Fat 15.6, SaturatedFat 3.1, Cholesterol 75.7, Sodium 589.1, Carbohydrate 40.2, Fiber 5.7, Sugar 3, Protein 9.4
CAESAR SALAD WITH BACON
Q: What's better than a creamy Caesar salad? A: That same salad topped with tasty, tasty bacon. Bonus: It's ready in just 10 minutes!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Toss lettuce with tomatoes, croutons, cheese and bacon in large bowl.
- Add dressing; mix lightly.
- Serve with lemon wedges.
Nutrition Facts : Calories 260, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1000 mg, Carbohydrate 16 g, Fiber 4 g, Sugar 5 g, Protein 11 g
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