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Waldorf Caesar salad

Adam Liaw
Adam Liaw

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In less than 100 years, this simple dish from San Diego has taken over the world.
In less than 100 years, this simple dish from San Diego has taken over the world. William Meppem

What do you get when you combine America's most famous east coast salad with its most famous west coast salad? A simple and delicious dish that's the best of both worlds.

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Ingredients

  • 2 free-range eggs

  • 2 tbsp olive oil

  • 4 rashers of bacon, finely sliced

  • ½ cup whole-egg mayonnaise

  • ½ tsp Worcestershire sauce

  • 1 tbsp lemon juice, plus a little extra

  • ¼ tsp freshly ground black pepper, plus extra to serve

  • 1 red apple, finely sliced and tossed in a little lemon juice

  • 2 celery stalks, finely sliced

  • 2 baby cos lettuces, leaves torn

  • ½ cup toasted walnuts

  • 1 small red onion, cut into fine rings

  • ½ cup grated parmesan

Method

  1. Bring a small saucepan of water to the boil and add the eggs. Boil for 8 minutes, then transfer to a bowl of iced water. Allow to cool, then peel the eggs and cut into quarters. Heat a frying pan over medium heat and add 1 tablespoon of the olive oil. Fry the bacon, stirring frequently, until it's quite crisp. Turn off the heat and allow the warm bacon to sit in the pan for a moment while you prepare the salad. 

    Combine the mayonnaise, Worcestershire sauce, lemon juice, pepper and the remaining 1 tablespoon of olive oil in a large bowl and mix to combine. Add the sliced apple, celery, lettuce, walnuts, eggs and red onion and toss to coat in the dressing. Transfer to a serving plate. Pour the bacon and any rendered oil over the salad and scatter with parmesan. Grate some black pepper over the top of the salad and serve. 

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.watoday.com.au/goodfood/recipes/waldorf-caesar-salad-20181122-h1880o.html