• 200g of Wash n Toss baby cos leaves (2 packets)
  • 4 bacon rashers, coarsely chopped
  • Shaved parmesan

Dressing ingredients

  • 1 egg
  • 1/3 cup olive oil (extra virgin)
  • 2 tablespoons of red wine vinegar
  • 1 tablespoons of seeded mustard
  • 1 tin of anchovies, drained (optional)

Author of this recipe

Tripod Farmers

Tripod Farmers

Grower / producer

A salad a day is part of our family tradition. There is something wonderful about sharing food together over the family table. Salad is a healthy and nutritious part of every meal in our house.... Read more

A easy and tasty version of the popular caesar salad. Enjoy.

Total votes: 520


Wash and toss the baby Cos lettuce. These leaves are small enough that you will not have to tear them.

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the chopped bacon and cook, stirring, until golden in colour (this should take approx. 3 min). Remove bacon and place on paper towel to absorb fat.

Heat the butter and remaining olive oil in the pan. Add the garlic and bread and cook, stirring occasionally, once again until the bread turns golden in colour. Transfer to a plate and let sit.

Dressing: Place the egg in a small saucepan of cold water. Bring to the boil. Cook for 1 minute. Drain and then cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any egg remaining in the shell into the bowl. Add to the egg, vinegar, oil, mustard, salt and pepper and anchovies (if desired). Blend together in a food processor until combined.

Combine the baby cos leaves, the bacon, bread mixture in a large serving bowl. Top with shaved parmesan. Drizzle over the dressing to serve.

Tips from the author

Recipe provided by Tripod Farmers - using their "Wash & Toss" brand of baby cos leaves. 

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