Caesar and bacon salad

By admin
24 April 2012

Raw egg yolk is the main ingredient of Caesar salad dressing. It spoils easily so keep the salad in a cooler bag with ice bricks or in the fridge.

Serves 4-6

Preparation time: 20 min

Cooking time: 5 min

DRESSING

2 egg yolks

5-8 (20 ml) anchovies

125 ml (½ c) olive oil

about 20 ml fresh lemon juice

salt and freshly ground black pepper

pinch of mustard powder

1 small onion, very finely

chopped (optional)

SALAD

4 chicken breast fillets

salt and freshly ground black pepper

juice and zest of 1 small lemon

250 g bacon, fried and chopped

100 g spinach, torn into pieces

50 g pecorino cheese, grated

250 g pasta, cooked al dente

DRESSING

Blitz the ingredients in a food processor or with a stick blender until thick.

SALAD 

Season the chicken with salt, pepper and lemon juice and zest.

Steam in a steamer for a few minutes or until done.

Leave to cool and cut into thin strips.

Toss together the chicken strips, bacon, spinach, cheese and pasta and keep in the fridge.

Or assemble just before serving – put the pasta on the plate and top with spinach, chicken and cheese.

Add dressing to taste.

The dish is delicious served cold. Add a few roughly chopped hard-boiled eggs to the salad.

MAKE THE MOST OF SALADS

Invest in a cooler bag to keep lunchbox salads cold if you don’t have a fridge at the office.

Try some of the tips to vary the dishes to prevent lunchbox boredom.

• Start a lunch club: you and a few of colleagues can take turns to buy ingredients and prepare a salad each day. It’s cheaper to buy fresh ingredients in bulk and you won’t have to make lunch every day.

• Make salads for supper and use the leftovers for your lunchbox.

• Many salads will last in the fridge for a few days. Make a large quantity of the salad and divide it among containers so it's ready to pack for lunch.

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