Caesar Salad with Cucumber and Bacon
This is a twisted version of the traditional Caesar salad - with cucumber and crunchy bacon. It's light and full of flavors and will be a great addition to any grilled meat dishes or a light dinner.
Ingredients
- 1 large cucumber
- 1 onion
- 2 tablespoon extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- Parmesan cheese
- 4 slices wheat bread
- 2-3 large slices of bacon
- 1 Iceberg or Romaine lettuce salad
- 2 radishes
Dressing
- 2 cloves of garlic
- 3 anchovy fillets
- 1 tablespoon Dijon mustard
- 1 cup mayonnaise
Instructions
- Cook the bacon in a skillet from both sides until crunchy. Transfer to a plate that's lined with a kitchen towel to remove any excess oil.
- Prepare croutons. Preheat the oven to 350˚F. Cut bread (3-5 slices) into bite-sized cubes, and sprinkle with olive oil and salt. Transfer to a banking pan that's lined with parchment paper and bake for about 10 minutes until crisp and golden.
- Tear or cut the iceberg salad into bite-sized pieces and transfer to a large bowl.
- Cut the cucumber, radish, and onion into small and thin pieces. Set aside.
- Prepare the sauce by finely chopping the anchovy fillets, adding mayonnaise, mustard, and minced garlic, and mixing well to combine.
- Add the cucumber, onion, and dressing to the bowl with the iceberg salad.
- Take a serving plate, add the cucumber and iceberg salad mix, and sprinkle with bacon, Parmesan, and breadcrumbs. Alternatively, serve directly on a plate in individual servings. Enjoy!
Video
Notes
- Iceberg salad can be substituted with Romain lettuce salad.
- The red and white onions will both work for this salad.
- Consider blending the dressing ingredients for a smooth and uniform texture.
