Caesar and bacon salad recipe

By admin
06 September 2013

Spring is here and the warmer weather means salad is the perfect lunch option. Here are a few tips for packing salad for lunch, as well as a delicious Caesar salad recipe.

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


2 egg yolks

5-8 pieces anchovy fillets

125 ml (½ cup) 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 DRESSING

  • Blitz the ingredients in a food processor or with a stick blender until thick.
  1. 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.
  2. 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.
  3. Add dressing to taste.
  4. The dish is delicious served cold.
  • Invest in a cooler bag to keep lunchbox salads cold if you don’t have a fridge at the office.
  • Start a lunch club: you and a few of your 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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