Bacon & Egg Caesar Salad with Parmesan

Bacon & Egg Caesar Salad with Parmesan

Ready in 40 minutes • Serves 4
This dish most recently appeared in Bargain Box (3 Nights For 4) on Sunday, October 17, 2021.
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Enjoy our take with this classic salad! It’s packed with flavour and plenty of textures. This recipe will make you feel good from top to bottom.

Ingredients

Bacon

  • 300g shoulder bacon, diced 2cm
  • 1 drizzle of oil

Salad

  • 1 twin pack baby cos lettuce, chopped
  • 50g grated Parmesan
  • 100g Caesar dressing

Roast Veggies

  • 400g kumara, diced 2cm
  • 400g potatoes, diced 2cm
  • 1 parsnip, diced 2cm
  • 1 carrot, diced 2cm
  • 1 red onion, sliced 1cm
  • 1 drizzle of oil

Eggs

  • 1 pack eggs (4 pack)

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of water to the boil.
  2. Dice kumara, potatoes, parsnip, carrot and onion. Toss on 1-2 lined oven trays with oil and season with salt and pepper. Roast for 25-30 minutes, until golden and tender. Swap trays half-way through cooking.
  3. Place eggs in pot of boiling water and cook for 7 minutes (for soft boiled, cook a further 4 minutes for hard boiled). Drain and cool slightly under cold tap. Peel and cut in halves or quarters
  4. Dice bacon. Heat oil in a medium fry-pan on high heat and cook bacon for 7-10 minutes, until crispy. Transfer to a paper towel to drain.
  5. Chop lettuce and arrange on a platter. Top with roasted veggies, bacon, eggs and Parmesan. Dollop with Caesar dressing.
  6. Bacon and egg Caesar.

Nutritional Information

Energy 2282 kj
545 kcal
Protein 27.7g
Carbohydrate 32.9g
Fat 32.9g