Truffle Caesar Salad
Ingredients:
- 2 Eggs
- 3 Rashers Streaky Bacon
- Whole Romaine Lettuce
- 1 Cup Croutons
- 1 Cup Shaved Parmesan Cheese
- 80g mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon anchovy paste
- 1 chopped garlic clove
- ½ lemon (juice and zest)
- Pinch of sea salt and cracked black pepper
Directions:
-Start with the dressing. In a bowl, combine the anchovy paste, grated Parmesan, garlic, truffle oil, truffle dust, and mayonnaise. Add the lemon zest and juice, then stir well until smooth and creamy.
-Add 1-2 tablespoons of cold water to loosen the sauce to your preferred consistency. Season with salt and pepper to taste.
-Bring a small saucepan of water to the boil for your eggs. Once boiling, gently lower in the eggs and cook for 6 minutes 30 seconds. Transfer immediately to a bowl of cold water to stop the cooking process. Leave to cool completely.
- In a frying pan, cook the streaky bacon for 3-4 minutes per side until crisp. Transfer to kitchen paper to drain off any excess fat.
- Add the lettuce leaves and croutons to a large mixing bowl. Drizzle over your truffle Caesar dressing and toss well to coat everything evenly.
- Crack and crumble the crispy bacon, then add it to the salad along with the shaved Parmesan.
- Peel the eggs, slice them in half, and place them gently on top. Stand back and admire your creation - Caesar himself would.
Indulge in the ultimate Truffle Egg & Bacon Caesar Salad experience. Crisp romaine lettuce serves as the perfect canvas for this delectable creation. Tantalizing truffle-infused dressing coats each leaf, delivering a luxurious, earthy flavour. Savoury bacon adds a delightful crunch and smoky richness, while perfectly boiled eggs provide a creamy, protein-packed addition. View Recipe Videos
- 2 Eggs
- 3 Rashers Streaky Bacon
- Whole Romaine Lettuce
- 1 Cup Croutons
- 1 Cup Shaved Parmesan Cheese
- 80g mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon anchovy paste
- 1 chopped garlic clove
- ½ lemon (juice and zest)
- Pinch of sea salt and cracked black pepper
Directions:
-Start with the dressing. In a bowl, combine the anchovy paste, grated Parmesan, garlic, truffle oil, truffle dust, and mayonnaise. Add the lemon zest and juice, then stir well until smooth and creamy.
-Add 1-2 tablespoons of cold water to loosen the sauce to your preferred consistency. Season with salt and pepper to taste.
-Bring a small saucepan of water to the boil for your eggs. Once boiling, gently lower in the eggs and cook for 6 minutes 30 seconds. Transfer immediately to a bowl of cold water to stop the cooking process. Leave to cool completely.
- In a frying pan, cook the streaky bacon for 3-4 minutes per side until crisp. Transfer to kitchen paper to drain off any excess fat.
- Add the lettuce leaves and croutons to a large mixing bowl. Drizzle over your truffle Caesar dressing and toss well to coat everything evenly.
- Crack and crumble the crispy bacon, then add it to the salad along with the shaved Parmesan.
- Peel the eggs, slice them in half, and place them gently on top. Stand back and admire your creation - Caesar himself would.
