Caesar salad with bacon & asparagus
FULL METHOD & RECIPE CARD AVAILABLE BELOW.
PANTRY STAPLES: Olive oil, salt
ALLERGENS: Egg, garlic, dairy, wheat, gluten, yeast
SPECIALISED EQUIPMENT: Fine grater, vegetable peeler
1. Preheat the oven to 180C
2. Prepare the ingredients: Wash the vegetables. Roughly chop the cos. Grate, crush or finely chop the garlic. Remove the lower woody part of the asparagus by taking one spear and bending until it snaps. Using that spear as your guide, cut the remaining asparagus spears. Cut the bacon into large slices. Slice the baguette into 1cm slices.
3. Make the dressing: Finely grate 1 tablespoon of parmesan per person, combine with the mayonnaise and a little of the garlic.
4. Cook the bacon and croutons: Place the remaining garlic in a small bowl with a splash of olive oil and a pinch of salt. Brush the baguette slices with the garlic oil and place on a lined baking tray along with the bacon, tomatoes and asparagus. Cook in the oven for 5 minutes or until the croutons are dry, the tomatoes are just blistered and the asparagus are tender. Continue to cook the bacon another 10 minutes or until crisp. Brush the crouton with any remaining garlic oil after they are removed from the oven. Break into large pieces.
5. To serve: Place the cos lettuce in a large bowl with the dressing, gently toss to combine. Divide the dressed lettuce leaves between serving plates, top with croutons, blistered tomatoes, asparagus and bacon. Using a peeler shave the remaining parmesan into long pieces and scatter over the salad. Drizzle with any remaining dressing.