Caesar Salad

A light summer lunch. Serve as is, or as an accompaniment to other dishes such as a bowl full of cooked fresh pasta.

INGREDIENTS

• 4 different lettuce varieties
  
• 2 rashers of bacon, chopped into pieces
  
• 2 toast slices of bread
  
• Tomato wedges
  
• Cucumber slices
  
• Fresh parmesan cheese grated

• 1 Tbsp mayonnaise
• 1 Tbsp Prenzel Garlic Infused Olive Oil
  
• 3 Tbsp Prenzel Lemon Infused Olive Oil
  
• Fresh herbs e.g. chives or parsley
  

METHOD

Wash lettuce leaves and tear into smaller portions. Place in a large wide salad bowl.

Sauté the chopped bacon pieces, if necessary use a little Garlic Oil to grease the pan. Remove from the pan and drain on paper towels.

Add a spoonful more of Garlic Oil to the pan. While heating dice the toast into cubes. Add to pan and lightly toast. Remove from the pan and drain on a paper towel.

When bacon and croutons are cool add to the salad along with the tomato wedges, slices of cucumber and freshly grated parmesan cheese. Combine the dressing and just before serving toss over the salad.