The Caesar salad is a classic, but it’s also one of the most deconstructed salads you’ll find. This recipe takes the traditional Caesar and breaks down all the components so that it’s easy to make and has fewer calories than its original version.
A deconstructed salad is a salad that has been chopped up into smaller pieces. This allows for it to be eaten in smaller bites and can help people who are watching their weight or have limited time on their hands.
The deconstructed Caesar salad looks nice, but the true benefit is that you can keep track of the calories.
Salad Caesar deconstructed is a salad that has been deconstructed.
Because I like the tangy salty tastes of Caesar Salad, it is typically my go-to salad while dining out.
If you don’t ask for the dressing on the side, it’ll typically be a soggy mess that’s high in calories.
You, on the other hand, are in control with this Salad Caesar deconstructed
I just came upon a slew of Deconstructed dishes on Food Network.
So I reasoned, why not?
Let’s create a Caesar Salad that’s been deconstructed.
A large serving of this salad has just 302 calories, making it a nutritious dish.
So, let’s do it!
Deconstructed Caesar Salad Ingredients
- juice of a lemon
- juice of capers
- Lettuce leaves from Romaine
- Tomatoes, cherry
- Olive oil is a kind of oil that comes from
- Salata Ricotta Ricotta Ricotta Ricotta Ricotta Ricotta (freshly grated Parmesan can substitute)
How to Make a Caesar Salad with Deconstructed Ingredients
Preheat your oven to 375 degrees Fahrenheit.
The bacon comes next. I don’t use much, but just enough to give the salad a wonderful taste.
Bake it until it’s golden and crisp on a rack over a sheet pan, allowing the oil to drain away.
It takes approximately 35 minutes to complete.
While the bacon is frying, wash and dry the romaine lettuce.
The eggs come next.
In order to prepare the ideal eggs for this salad, I borrowed a tip from Ina Garten.
Hard boiled and soft boiled are not the same thing.
It’s someplace in the middle.
These eggs are one of my favorites since the yolks aren’t completely dried up.
Simply place the eggs in a big container and cover with water.
Bring to a boil, then remove from the heat and set aside for 3 1/2 minutes.
The eggs should then be submerged in cold water for 2 minutes.
In this dish, timing is crucial.
Break both ends of the eggs and roll them lightly on the counter to crack and release the shells for peeling.
The eggs should then be peeled and split in half.
Remove the bacon from the oven when it is crisp and drain on paper towels.
I create a modified Aioli dressing using mayonnaise, minced garlic, lemon juice, and pepper instead of the traditional Caesar salad dressing.
Since there are no anchovies in this recipe, I add just a smidgeon of brine from a jar of capers to give it a unique sour flavor.
To serve, place the cherry tomatoes among the entire Romaine lettuce leaves on a serving dish.
Then, on top of the eggs, scatter the crumbled Ricotta Salata Cheese.
This cheese appeals to me for many reasons.
It’s somewhat salty and dry, yet there’s a smoothness to it as well.
The bacon should then be crumbled and sprinkled over the salad.
Finally, I poured the Aioli dressing into a squeeze bottle and drizzled it over the top gently.
That’s all there is to it.
Deconstructed Caesar Salad.
Please leave a comment below if you like this recipe, and don’t forget to save it to Pinterest!
Recipes to Print
Deconstructed Caesar Salad
This Deconstructed Caesar Salad is tangy and completely delicious, but unlike traditional Caesar Salads, it is light and healthy.
Time to Prepare: 10 minutes
35 minutes to prepare
45 minutes total
Salad as a main course
Approximately 4 servings
calorie count: 302 kcal
Pam is the author of Two Cups of Health.
- Mayonnaise, 2 tbsp
- 2 garlic cloves Finely minced
- 1/2 a lemon, squeezed
- a quarter teaspoon of pepper
- 8 lettuce leaves (romaine)
- 12 cherry tomatoes, peeled and halved
- 4 Eggs
- 3 Bacon Slices
- Baguette slices, 4 1/2″
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- 2 tbsp Ricotta Salata cheese, crumbled Parmesan cheese may be used in place of the 2 tbsp Ricotta Salata cheese.
Preheat the oven to 375 degrees Fahrenheit.
To make the aioli dressing, whisk together mayonnaise, minced garlic, lemon juice, and pepper in a small mixing dish.
Using foil, line a sheet pan and place a rack on top. Place the bacon pieces on the rack and bake for 35 minutes, or until they are golden brown.
Brush each baguette slice with olive oil while the bacon is baking. During the final 10 minutes of baking, add the slices to the bacon rack.
Remove the skillet from the oven and brush a sliced garlic clove over the baguette pieces right away. Cut the bacon into little bite-size pieces.
In a big saucepan, crack the eggs and cover with water. Bring the eggs to a boil over high heat. Then remove from the heat and put aside for 3 1/2 minutes. Submerge the eggs in cold water right away and let them there for 2 minutes. Remove the shells from the eggs and cut them in half.
Place entire Romaine leaves on a serving dish that has been washed. Cherry tomatoes should be strewn over the top. Place the eggs on top. Bacon bits and shredded cheese should be strewn over the top. Fill a squeeze bottle halfway with Aioli and spray gently over salad.
302 calories | 21 grams of carbohydrates | 12 grams of protein | 18 grams of fat | 5 grams of saturated fat | 179 milligrams of cholesterol | 448 milligrams of sodium | 394 milligrams of potassium | 2 grams of fiber | 2 grams of sugar
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