I love eating salads day in day out. I can gorge on all different kinds. I think it’s all been in our family. I have grown up eating plates full of salads before a meal, which my father would chop for us. And we would eat our lunch afterward with whatever appetite left for the main course. Though these days, salads have taken the mainstream and have become my go-to lunch option. There are easy and fast enough to assemble and are very much forgiving. I mean you’ve got endless options to mix and match things. They just so fit into our daily busy lives perfectly. I would never ever hate eating salad in a meal. Give me a bowl full and I am a happy soul. I have many favorites when it comes to Salads, but I guess these days Caesar has become my most favorites of all. It’s full of green, eggs, croutons and yummylicious bacon. What not to love about such kind of salad. I know some of you health conscious peeps would scoff on this as this does not sound healthy at all. But today I am going to share this game-changing healthier version of Caesar salad which is far more lighter but is equally delicious as the classic one. So do give it a try and let me know what do you think about it.
- 100 gm short cut bacon
- 1 tbsp maple syrup
- 100 gm wholemeal bread, roughly torn
- olive oil spray
- salt and black pepper
- 1 bunch kale, stems removed
- 40 gm shaved Parmesan cheese
- 2 soft boiled eggs
- 1 clove garlic, crushed
- 2–3 anchovies, finely chopped
- 3 tsp white wine vinegar
- ½ tsp Dijon mustard
- 100 ml low fat greek yogurt
- 2 tsp water
- Preheat oven to 180 degree C. Line two baking trays with parchment paper. Place bacon on one baking tray and brush it with maple syrup on both sides. Place bread croutons and 1/2 of roughly torn kale on another baking tray. Spray with olive oil and sprinkle salt and pepper. Place both the baking trays in oven. Let bacon cook for about 15-20 minutes, until golden. Let bread and kale become crispy for about 10-12 minutes.
- While bacon, bread and kale are being cooked, prepare dressing. Mince garlic and anchovies finely using a sharp knife. Add to a bowl and mix in rest of the ingredients for dressing to make it smooth.
- While ready to serve, tear rest of the kale roughly and layer in serving plate with bacon, croutons, crispy kale, sliced eggs and shaved parmesan. Drizzle the dressing on top or serve on the side, as you like.