Serves: 4
Prep: 10 minutes Cook: 20 minutesCaesar salad, originating from a famous chef based in North America, is now very popular in many Western countries and there are endless variations. But are they all low FODMAP? Here is an easy and delicious recipe that is low FODMAP and it is also less fatty than regular versions! Please see the tips and serving suggestions for some more information.
| ingredients |
|---|
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4 large eggs |
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3 rashers bacon, lean, short cut, cut into 1cm slices |
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olive oil (spray if possible) to toss bacon in before cooking |
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5 cups baby cos lettuce (romaine)*, thoroughly washed, drained and cut into 3cm lengths |
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⅓ cup pecorino cheese, shaved with a vegetable peeler |
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⅔ cup low FODMAP croutons (see hints for recipe link) |
|
CAESAR DRESSING |
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⅓ cup mayonnaise** |
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⅓ cup low fat yoghurt (lactose free if required) |
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¼ cup pecorino cheese, very finely grated |
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1½ tbsp grainy Dijon mustard |
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1 tbsp (6 fillets) anchovies (optional)***, drained on absorbent paper and finely chopped |
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Water if required to make the dressing thinner |
Prepare the bacon and spread out on a baking tray lined with non-stick baking paper. Spray with a little olive oil to ensure all the pieces are slightly coated. Bake in a preheated 220°C/430°F fan forced oven for 15 to 20 minutes, or until very crisp. Drain on absorbent paper and cool.
Meanwhile, boil eggs for 7 minutes or poach eggs for about 4 minutes. They are best when the yolks are not hard but not too runny. Peel if boiled, and cut into halves or quarters.
Prepare the dressing by combining all the dressing ingredients. Carefully toss all the ingredients except the eggs and some of the shaved pecorino and spread on a platter. Stud the eggs into the surface at even intervals and garnish with the remaining shaved pecorino.
*Iceberg lettuce can be used instead of cos lettuce.
**Can use store bought mayonnaise of make your own: Mayonnaise recipe
***Anchovies are very salty, and the fillets are of various sizes. If you are using them, drain them thoroughly on absorbent paper.
Serving suggestions:
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1521 Kj / 364 cal |
| Protein | 21.00g |
| Carbohydrates | 4.90g |
| Sugar | 2.60g |
| Total Fat | 28.80g |
| Saturated Fat | 6.20g |
| Fibre | 1.40g |
Caesar salad, originating from a famous chef based in North America, is now very popular in many Western countries and there are endless variations. But are they all low FODMAP? Here is an easy and delicious recipe that is low FODMAP and it is also less fatty than regular versions! Please see the tips and serving suggestions for some more information.
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 4 large eggs | ||
| 3 rashers bacon, lean, short cut, cut into 1cm slices | 64 g | 2.30 oz |
| olive oil (spray if possible) to toss bacon in before cooking | ||
| 5 cups baby cos lettuce (romaine)*, thoroughly washed, drained and cut into 3cm lengths | 262 g | 9.20 oz |
| ⅓ cup pecorino cheese, shaved with a vegetable peeler | 32 g | 1.10 oz |
| ⅔ cup low FODMAP croutons (see hints for recipe link) | 43 g | 1.50 oz |
| CAESAR DRESSING | ||
| ⅓ cup mayonnaise** | 79 g | 2.80 oz |
| ⅓ cup low fat yoghurt (lactose free if required) | 94 g | 3.30 oz |
| ¼ cup pecorino cheese, very finely grated | 23 g | 0.80 oz |
| 1½ tbsp grainy Dijon mustard | 24 g | 0.80 oz |
| 1 tbsp (6 fillets) anchovies (optional)***, drained on absorbent paper and finely chopped | 15 g | 0.50 oz |
| Water if required to make the dressing thinner |
Prepare the bacon and spread out on a baking tray lined with non-stick baking paper. Spray with a little olive oil to ensure all the pieces are slightly coated. Bake in a preheated 220°C/430°F fan forced oven for 15 to 20 minutes, or until very crisp. Drain on absorbent paper and cool.
Meanwhile, boil eggs for 7 minutes or poach eggs for about 4 minutes. They are best when the yolks are not hard but not too runny. Peel if boiled, and cut into halves or quarters.
Prepare the dressing by combining all the dressing ingredients. Carefully toss all the ingredients except the eggs and some of the shaved pecorino and spread on a platter. Stud the eggs into the surface at even intervals and garnish with the remaining shaved pecorino.
*Iceberg lettuce can be used instead of cos lettuce.
**Can use store bought mayonnaise of make your own: Mayonnaise recipe
***Anchovies are very salty, and the fillets are of various sizes. If you are using them, drain them thoroughly on absorbent paper.
Serving suggestions:
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1521 Kj / 364 cal |
| Protein | 21.00g |
| Carbohydrates | 4.90g |
| Sugar | 2.60g |
| Total Fat | 28.80g |
| Saturated Fat | 6.20g |
| Fibre | 1.40g |
FODMAP Assistant
