Caesar Salad

This Donna Hay recipe from the Masterchef Magazine, Issue 4, gives a twist to the traditional Caesar Salad by "deconstructing" it. The bacon is mixed with maple syrup before being baked in the oven until crisp making it sweet, sticky and salty. Croutons are made by thinly slicing a baguette, brushing with olive oil and baking until crisp. The eggs are soft-boiled (mine were over cooked) and halved. The baby cos lettuce are halved and topped with a Caesar Dressing made from egg, anchovies, worcestershire sauce, lemon juice and vegetable oil. The final touch is some grated parmesan.

I found the bacon a bit hard to chew as it became quite sticky but I did like the maple syrup flavour.

Overall this was a nice light dish with an interesting mixture of textures and flavours.

Rating 7 out of 10.