Caesar Salad

Caesar Salad

Serves 3-4




  • 6 rashers of bacon, roughly chopped
  • 3-4 hardboiled eggs, quartered
  • ½ loaf ciabatta, roughly chopped in pieces
  • 2 baby cos lettuces, roughly chopped
  • 1 cup of mixed colored cherry tomatoes, halved


  • ⅓ cup Greek Style Unsweetened Yogurt
  • 1 clove garlic
  • Juice of 1 lemon
  • ¼ cup parmesan, grated
  • 1 tsp red wine vinegar
  • 1 tsp mustard
  • 1 handful basil, chopped


Heat oil in a large frying pan on a medium heat and cook bacon until crispy. Set aside and return pan to the heat. Add ciabatta with a drizzle of oil and fry lightly until golden.

Combine all dressing ingredients in a blender and blitz until smooth.

Toss bacon, ciabatta and remaining salad ingredients together into a large bowl and drizzle over dressing.

Serve with shavings of parmesan and season with salt and pepper to taste.