Caesar salad

Caesar salad

From Pasta to Pancakes
Claire Peters

This is a true tradition in our home. Leftover chicken and bacon seem so lonely and unappealing in the fridge, but they’re given new life in this salad. If you can, try to make the dressing too – it’s a real winner.


Quantity Ingredient
1 tablespoon olive oil
200g bacon lardons
2 cos lettuces
2 tablespoons parmesan or cheddar cheese


Quantity Ingredient
1/2 lemon, juiced
2 egg yolks
1/2 teaspoon mustard
1 tablespoon white wine vinegar
2 garlic cloves, peeled and crushed
400ml olive oil


  1. Heat the olive oil in a frying pan then add the bacon. Fry for 4 minutes until golden brown. Drain the lardons and set aside.
  2. Put the lettuce on a plate and sprinkle over the cheese and bacon.
  3. To make the dressing, use a whisk or fork to mix the lemon juice, egg yolks and mustard. Slowly add the wine vinegar, mixing well. Then add the garlic.
  4. This is the part where you have to be quite careful. DON’T add all the oil at once. Add it bit by bit or it will curdle. Take your time. By the end your dressing should be creamy and smooth.
  5. Season with salt and pepper, pour the dressing over the salad and serve.

Optional extras:

  • Chicken is often used in a Caesar salad, although traditionally it is made without. Don’t let this hold you back, however. Feel free to add strips of cooked chicken if you wish. Olives and anchovies would also be delicious.

Serving suggestions:

  • You could serve this in a big salad bowl and let everyone help themselves.


  • Keep any bacon or chicken leftovers from anything else for this salad. However, a dressed salad will not keep so if you think your mates won’t eat it all, add the dressing to each portion as needed. You could then cover the remaining lettuce leaves, bacon and cheese and keep them in the fridge for up to 2 days.
student cooking
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