Deconstructed Caesar Salad

Deconstructed Caesar Salad makes a great presentation, but the real bonus is that you get to control the calories.

About Deconstructed Caesar Salad

Caesar Salad is usually my go-to salad that I order at restaurants because I really love the tangy salty flavors.

Unfortunately, if you don’t ask for the dressing on the side, it’s usually a soggy mess and it’s packed with calories.

But with this Deconstructed Caesar Salad, you’re in charge.

I recently saw tons of Deconstructed recipes that were on Foodnetwork.

So I thought, why not?

Let’s make a Deconstructed Caesar Salad.

And as far as healthy recipes go, a generous serving of this salad comes in at only 302 calories.

So let’s make it!

Ingredients for Deconstructed Caesar Salad

• Mayonnaise
• Garlic
• Lemon juice
• Capers juice
• Pepper
• Romaine lettuce leaves
• Cherry tomatoes
• Eggs
• Bacon
• Olive oil
• Ricotta Salata Cheese (freshly grated Parmesan can substitute)

How to Make Deconstructed Caesar Salad

Also read: Deconstructed Guacamole Salad – An Affair from the Heart

First, preheat your oven to 375.

Next comes the bacon. I don’t use a lot, but enough to give the salad a fabulous flavor.

Place it on a rack over a sheet pan, so the grease will drip away, and bake it until it’s brown and crisp.

It takes about 35 minutes.

While the bacon is cooking wash the romaine and dry it on paper towels.

Next, the eggs.

For this salad I took a hint from Ina Garten to make the perfect eggs for this recipe.

Not hard boiled and not soft boiled.

Just somewhere in between.

I love these eggs because the yolks aren’t all dried out.

Just add the eggs to a large pot and cover the eggs with water.

Also read: Here Are 5 Must-Have Deconstructed Salad Recipes For Your Next Party

Bring the pot up to a boil, turn off the heat and let them sit for 3 1/2 minutes.

Then submerge the eggs in cold water and keep them there for 2 minutes.

Timing is important in this recipe.

And for a handy trick for peeling the eggs, crack both ends of the eggs and then roll the eggs gently on the counter to crack and loosen the shells.

Then peel the eggs and cut them in half.

When bacon is crisp, remove from the oven and drain on paper towels.

Instead of the normal Caesar salad dressing, I make a modified Aioli dressing with mayonnaise, minced garlic, lemon juice and pepper.

And to add a special tangy taste I add just a bit of brine from a jar of capers since there are no anchovies in this recipe.

To serve, arrange whole Romaine lettuce leaves on a serving platter and scatter with the cherry tomatoes.

Then arrange the eggs on top along with the crumbled Ricotta Salata Cheese.

Also read: Deconstructed Food: How To Make It At Home

I like this cheese for a couple of reasons.

It’s slightly salty and it’s dry, but at the same time it also has a creaminess to it.

Then crumble the bacon and sprinkle it over the salad.

Finally I added the Aioli dressing to a squeeze bottle and lightly drizzled the dressing over the top.

And there you have it.

Deconstructed Caesar Salad.

If you like this recipe, please leave a comment below and be sure and pin this recipe on Pinterest!

You might also be interested in:

Shrimp and Spinach Cobb Salad

Grilled Summer Salad