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Mushroom, bacon & egg Caesar salad

This is a stunning side dish for a braai, but can easily be served as a lunch of its own. The cheat’s dressing is easy to make and requires no special equipment.
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Prep Time 15 minutes
Cook Time 5 minutes
Course Lunch, Vegetarian Flexitarian
Cuisine Italian
Servings 4


  • 1/4 cup olive oil
  • 20 ml lemon juice or white vinegar
  • 1/2 garlic clove, finely grated
  • 10 ml Dijon mustard
  • 30 ml finely grated parmesan cheese (plus more for serving)
  • 30 ml thick mayonnaise
  • 2 anchovy fillets, finely chopped
  • salt & pepper
  • 30 ml olive oil
  • 250 g portabellini mushrooms, halved
  • 125 g streaky bacon
  • 4 XL eggs
  • 1 cup store-bought croutons (optional)
  • 3 heads of baby gem lettuce or romaine lettuce, separated and rinsed


For the dressing:

  • In a medium mixing bowl, add the olive oil, lemon juice/vinegar and use a fork or hand whisk to mix well.
    Add the garlic, mustard, parmesan, mayonnaise and anchovy.
  • Season with salt & pepper and mix to creamy dressing. Set aside.

For the salad:

  • Heat the oil in a large wide pan and fry the mushrooms until cooked & golden. Season with salt & pepper and set aside.
  • In a large non-stick pan, fry the bacon until crispy, then drain on kitchen paper. Cut into fine strips.
  • Boil the eggs for 7 minutes in water, then transfer to a bowl of cold water to cool. Peel and slice in half, then set aside.

To assemble:

  • Toss the lettuce with half the dressing, then arrange the leaves on a platter.
    Top with the mushrooms, bacon, eggs and croutons.
    Top with more parmesan cheese and serve at once.
Keyword lunch, salad