We started our week of vegetarian cooking Saturday night with a recipe I adapted from Rachael Ray’s magazine. This is actually a Bacon and Egg Caesar Salad, so I just left the bacon out and it still tasted great.
I found this recipe a couple years ago in Rachael Ray’s magazine and fell in love with it. Sometimes I like a salad for dinner. The bacon and egg in it is a unique twist and I love the dressing. Like I said, for Vegetarian Week I left the bacon out but I’ll go ahead and include the full recipe here for those who are interested in the original recipe:
Bacon and Egg Caesar (From Everyday With Rachael Ray Magazine)
4 servings
Prep Time 20 minutes
Cook Time 6 minutes
Ingredients:
6 to 8 strips thick-cut bacon
1 large clove garlic, peeled
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste (Note: I omitted the anchovy paste because I don’t like anchovies. It doesn’t seem to affect the dressing at all)
3 tablespoons extra-virgin olive oil
Salt and pepper
14 ounces baby romaine leaves or 2 small heads romaine lettuce, cut crosswise 1 inch wide
One 2- to 4-ounce piece parmesan cheese, cut into shavings
4 slices pumpernickel-rye bread, toasted and cut into cubes
4 eggs, hard-boiled and chopped
DIRECTIONS:
In a large skillet, cook the bacon over medium-low heat, turning, until crispy, about 6 minutes. Drain on paper towels, then break into 1-inch pieces.
Rub the inside of a large salad bowl with the garlic; discard the garlic. Add the vinegar, lemon juice, mustard and anchovy paste and mix until blended. Mix in the oil and season with salt and pepper.
Add the lettuce and bacon to the bowl and toss gently to coat with the dressing. add the cheese and croutons and toss again. Divide among plates and top with the chopped eggs.
Note: I tend to add a little more Red Wine Vinegar, Lemon Juice, Dijon and Olive Oil than the recipe calls for, otherwise I find there’s more ‘salad’ than there is dressing and the salad is a little dry. You can experiment and taste for yourself and adjust accordingly.
Biker Dude the meat eater really likes this salad :glee: