Caesar and bacon salad

By admin
01 March 2010

Serves 4-6

Preparation time: 20 min

Cooking time: 5 min


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)


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


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


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.

TIP: 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.

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