Caesar Salad With Boiled Egg Recipe

Prepare lettuce

Dry the washed romaine thoroughly in a salad spinner or by patting with paper towels. Chop or tear into bite-size pieces and place in a large salad bowl. Chill briefly if desired.

Cook turkey bacon

In a nonstick skillet over medium heat, cook the turkey bacon slices 3–4 minutes per side until crisp and browned. Transfer to a paper towel-lined plate, let cool slightly, then chop into 1/2-inch pieces.

Assemble eggs

If eggs are not already boiled, place eggs in a small pot, cover with cold water by 1 inch, bring to a boil, then lower to a simmer and cook 9 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, peel, and halve. Add halves to the salad bowl (or reserve to arrange on top).

Add cheese and pepper

Sprinkle the grated Parmesan over the lettuce and add freshly ground black pepper to taste. Hold until dressing is ready.

Preheat the oven to 375°F (190°C) or heat a skillet over medium heat. Toss the bread cubes with 1 tablespoon olive oil, the minced garlic, and a pinch of salt to coat evenly. Spread in a single layer on a baking sheet and bake 8–10 minutes, tossing once, until golden and crisp. Alternatively, toast in the skillet, stirring frequently, for 6–8 minutes. Let cool slightly.

In a small bowl or jar, combine 1 tablespoon plain Greek yogurt, 2 tablespoons light mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 finely minced garlic clove, and 1 teaspoon anchovy paste (optional). Whisk or shake until smooth.

Stir in 2 teaspoons grated Parmesan. Taste and season with a pinch of salt and black pepper. If the dressing is too thick, whisk in up to 1 teaspoon warm water to reach a creamy, pourable consistency.

Drizzle about 2–3 tablespoons of the dressing over the chopped romaine (reserve extra to serve at the table). Toss gently to coat leaves evenly, using tongs or salad forks.

Scatter the garlic croutons and chopped turkey bacon over the dressed lettuce. Arrange the halved boiled eggs on top. Sprinkle additional grated Parmesan if desired and finish with a final crack of black pepper.

Serve immediately while croutons are crisp. Offer extra dressing on the side.