Maple bacon and celery caesar salad

serves
4
Maple bacon and celery caesar salad
"I love the salty, sweet and really savoury nature of this salad," says Kirsten Jenkins. This is an edited extract from the e-book One Leaf At A Time by Kirsten Jenkins, $10, available at kirstenjenkins.com.au.

Ingredients (11)

  • 2 eggs
  • 8-12 long streaky bacon rashers
  • 1 tbs maple syrup
  • 3 (170g) thick slices sourdough bread, crusts removed, cut into 4cm squares
  • 2 tbs extra virgin olive oil
  • 6 (360g) celery stalks, thinly sliced and tender leaves picked
  • 1/4 cup shaved parmesan

Anchovy dressing

  • 2 tbs whole egg mayonnaise
  • 2 tsp Dijon mustard
  • 2 tbs white wine vinegar
  • 3 anchovy fillets, finely chopped

Don't forget you can add these ingredients to your Woolworths shopping list.

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Method

  • 1.
    Preheat the oven to 200°C fan forced.
  • 2.
    To make the anchovy dressing, place all the ingredients in a bowl and whisk well until combined. To loosen the dressing, add 1-2 tbs of water. Set aside.
  • 3.
    Cook the eggs in a saucepan of boiling water over high heat for 15 minutes. Run under cold water, peel and discard the shell. Roughly chop the eggs.
  • 4.
    Plait the bacon to make a lattice pattern (optional). Place on a baking tray lined with baking paper and brush with maple syrup. Top with another piece of baking paper and place a tray on top to weigh down. Cook in the oven for 5 minutes. Combine sourdough in a bowl with oil and toss to coat. Add to the top tray in the oven and cook bacon and croutons for a further 10-12 minutes until croutons are golden and bacon is sticky and browned. Remove from the oven and set aside to cool.
  • 5.
    Arrange celery, bacon, croutons and egg on a serving platter. Top with the parmesan and serve dressing alongside.
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