Tested till perfect Bacon and Egg Caesar Salad
Bacon and Egg Caesar Salad
Photography by Jeff Coulson

Bacon and Egg Caesar Salad

The creamy, salty dressing makes every bite of this salad feel indulgent. If you want to make this dish ahead of time, store the lettuce and dressing in separate containers and dress the salad at the last minute so the lettuce doesn't get soggy.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2014

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 2 servings


  • 2 2eggeggs
  • 2 slices 2slicesbacon
  • 4 slices 4slices(1/4 inch/5 mm thick) baguette
  • 2 tsp 2tspred wine vinegar
  • 2 tsp 2tspDijon mustard
  • 1 tsp 1tspWorcestershire sauce
  • 1 tsp 1tspanchovy paste
  • 1 1small clove garliccloves of garlic, pressed
  • 2 tbsp 2tbspolive oil
  • 2 tbsp 2tbspgrated parmesan cheese
  • 1 tbsp 1tbsplemon juice
  • 1/4 tsp 1/4tsppepper
  • 2 2hearts romaine lettuce, torn
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Place eggs in saucepan; pour in enough cold water to cover by at least 1 inch (2.5 cm). Bring to boil. Remove from heat; cover and let stand for 10 minutes. Drain and rinse under cold water until cool, about 2 minutes; drain again.

Make-ahead: Refrigerate for up to 2 days.

Peel off shells; cut eggs in half.

In large skillet, cook bacon over medium heat, turning once, until browned and crisp, about 5 minutes. Drain on paper towel–lined plate. Chop bacon; set aside.

Meanwhile, on baking sheet, bake baguette slices in 400 F (200 C) oven until crispy and light golden, about 6 minutes; cut in half crosswise. Set aside.

In large bowl, whisk together vinegar, mustard, Worcestershire sauce, anchovy paste and garlic; drizzle in oil in slow steady stream, whisking constantly until emulsified. Stir in Parmesan cheese, lemon juice and half of the pepper.

Add lettuce; toss to coat. Top with bacon, baguette and eggs; sprinkle remaining pepper over eggs.

Nutritional Information PER SERVING: about

cal 327 pro 15g total fat 24g sat. fat 6g
carb 14g dietary fibre 5g sugar 4g chol 197mg
sodium 544mg potassium 664mg


calcium 16 iron 26 vit A 185 vit C 83
folate 143
This recipe is featured on Your seasonal food guide: Spring greens and fresh herbs
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