Mushroom, Bacon & Egg Caesar Salad – Fit for a ruler

Salads are such underrated dishes sometimes. But they can add so much flavour to your life. They aren’t just about adding some leaves and veggies into a bowl. Sometimes they bring style to your plate. The Mushroom, Bacon & Egg Caesar Salad is packed with flavour and texture giving you a culinary version of your happy place.

The main difference to the classic Caesar is the addition of mushrooms which add a meatiness to the salad. It combines perfectly with well-cooked soft-boiled eggs and crunchy saltiness from the bacon. This is a stunning side dish for a braai, but can easily be served as a lunch of its own. The dressing is easy to make and requires no special equipment.

A salad so great, they named it after a Roman emperor. The Mushroom, Bacon & Egg Caesar Salad is a meal fit for a king.

Mushroom, Bacon & Egg Caesar Salad Recipe

5 from 1 vote

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Ingredients

• ¼ cup ¼ olive oil

• 50 ml 50 lemon juice or white vinegar

• ½ ½ garlic clove, finely grated

• 2 tsp 2 Dijon mustard

• 2 tbsp 2 parmesan cheese, finely grated (plus more for serving)

• thick mayonnaise

• 1-2 1-2 anchovy fillets, finely chopped

• salt & pepper

• 30 ml 30 olive oil

• 250 g 250 portabellini mushrooms, halved

• 125 g 125 streaky bacon

• 4 extra large 4 eggs

• 1 cup 1 store-bought croutons (optional)

• 2-3 heads 2-3 baby gem lettuce or romaine lettuce, separated and rinsed

Method

• For the dressing: in a medium mixing bowl, add the olive oil, lemon juice/vinegar and use a fork or hand whisk to mix well. Add the garlic, mustard, parmesan, mayonnaise and anchovy. Season with salt & pepper and mix to creamy dressing. Set aside.
• Heat the oil in a large wide pan and fry the mushrooms until cooked & golden. Season with salt & pepper and set aside.
• In a large non-stick pan, fry the bacon until crispy, then drain on kitchen paper. Cut into fine strips.
• Boil the eggs for 7 minutes in water, then transfer to a bowl of cold water to cool. Peel and slice in half, then set aside.
• To assemble: Toss the lettuce with half the dressing, then arrange the leaves on a platter. Top with the mushrooms, bacon, eggs and croutons. Top with more parmesan cheese and serve at once.

Notes

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