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Caesar Salad
Serves 2–3 · About 25 min
Lettuce topped with crispy bacon and bread and a cheesy dressing.
① Make boiled eggs→② Wash and tear the lettuce→③ Toast the bread and bacon until crispy→④ Mix the dressing→⑤ Arrange on a plate
What to buy
Vegetables
Ham & bacon
Eggs & bread
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How to make it
1
Make boiled eggs
- Put water (about 1 L) in a pot over medium heat and bring to a boil
- Take the eggs out of the fridge, put them on a ladle and lower them gently into the water
- Boil for 11 minutes, keeping it bubbling
- Scoop them out with a ladle into cold water, cool for 5 minutes, then peel
How to tell it's doneWhen you peel one and cut it in half, the yolk is set all the way to the center, with no runny parts.
Be carefulWhen putting eggs into boiling water, keep your hands away from the water. Lowering them gently with a ladle keeps it from splashing.
Be carefulWhen pouring out the pot in the sink, keep your body back so the steam doesn't hit your face.
2
Wash and tear the lettuce
- Pull the lettuce leaves off one at a time and wash them in a bowl of water
- Tear into bite-size pieces (4–5 cm) by hand
- Drain in a strainer, shake well, and pat dry with paper towels. Chill in the fridge
- Remove the stems from the cherry tomatoes, rinse with water and cut in half
How to tell it's doneAlmost no water drops are left on the lettuce.
3
Toast the bread and bacon until crispy
- Cut the bread into 1.5 cm cubes. Cut the bacon into 1 cm wide pieces
- Put 1 tsp olive oil and the bread in a frying pan and toast over medium-low heat for 3–4 minutes, rolling now and then. Take out
- Put the bacon in the same frying pan and cook over medium heat for 3 minutes. Put on paper towels to drain the oil
How to tell it's doneThe bread is golden brown all over and feels crispy and hard. The edges of the bacon are brown and curled and crispy.
Be carefulOnce the bread starts to color, it burns fast. Do not leave the pan.
Be carefulOil from the bacon may splatter. Keep your face and hands away.
4
Mix the dressing
- Put 3 tbsp mayonnaise, 2 tbsp grated parmesan, 1 tbsp milk, 1 tsp lemon juice, 1 cm garlic (tube paste) and a pinch of pepper in a small bowl
- Mix well with a spoon
How to tell it's doneNo lumps, and thick enough that it falls slowly from a spoon. If too thick, add milk 1 tsp at a time.
5
Arrange on a plate
- Put the lettuce on a plate and top with the cherry tomatoes
- Cut the boiled eggs into 4 and put them on top, then scatter the bacon and bread
- Pour the dressing over right before eating. Sprinkle with a little grated parmesan if you have it
ReadyThe lettuce is crisp and the bread is crunchy.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The dressing got wateryWater was left on the lettuce. Next time, pat it dry well with paper towels. Water comes out if it sits after you pour the dressing, so pour it right before eating.
The lettuce got limpThe dressing was poured too early. Next time, pour it right before eating, or put the dressing in a separate bowl so everyone can add their own.
The bread got soggy and isn't crunchyIt wasn't toasted long enough, or the dressing got on it first. Next time, toast until golden brown in step 3 and put it on last.
The bread burned blackThe heat was too high. The black parts are bitter, so remove them. Next time, use medium-low heat and roll them now and then.
The boiled eggs are hard to peelThey're hard to peel if not cooled enough. Soak in cold water for a full 5 minutes, and peel in the water, starting from the round bottom end.
The flavor is weakNot enough grated parmesan or salt. Add grated parmesan 1 tsp at a time, or add a pinch of salt, and taste.
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