BACON AND EGG CAESAR WEDGE SALAD

Bacon and Egg Caesar Wedge Salad image

Provided by Jet Tila

Time 30m

Yield 4 servings

Number Of Ingredients 14

8 strips applewood double-smoked bacon
1 large head iceberg lettuce, cored and cut into 8 wedges
1 cup (240 milliliters) grape tomatoes, sliced in half
2 large eggs, hard-boiled, cooled and peeled
1/4 cup (60 milliliters) roughly chopped fresh parsley
One 4-ounce (100-gram) wedge Parmesan
1 egg yolk
1 tablespoon fresh lemon juice
2 to 3 anchovies (8 grams)
1 teaspoon (5 milliliters) Worcestershire sauce
1 clove garlic
1/4 cup freshly grated Parmesan
1/2 cup (118 milliliters) extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

For the wedge salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Lay the bacon on the prepared baking sheet and bake until crisp, 12 to 15 minutes. Drain on paper towels.
Meanwhile, place 2 of the lettuce wedges on each of 4 serving plates, cover with damp paper towels and refrigerate while you prepare the remaining ingredients.
For the dressing: Combine the egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic and Parmesan in a small food processor. Pulse about 3 to 4 times until all items are well combined. Add the oil and process until smooth and emulsified. Season generously with salt and pepper.
Drizzle the wedge salads with the dressing, then top with the bacon and grape tomatoes.
Halve the eggs and remove the yolks. Press 1/2 a yolk through a sieve over each salad. Repeat with the egg whites. Sprinkle with the parsley and shave the Parmesan over the top with a vegetable peeler.