Celery Caesar Salad & Roasted Maple Bacon

I saw this salad on the cover of my favorite food magazine, Delicious, and couldn't wait to try it. Not only is the presentation stunning, but the flavors are so very light and crisp.  It tastes like spring!  The tangy caesar dressing is perfectly balanced by the sweetness of the maple bacon.  Definitely a keeper!

Ingredients

Serves 4 - 6

2 Eggs

8 - 12 Long strips of bacon

1 tbs Maple syrup

3 Thick sliced sourdough, crusts removed and cut into 1/2" squares

2 tbs Extra virgin olive oil

6 - 8 Celery stalks, thinly sliced and tender leaves picked

1/4 cup Shaved Parmesan

Pinch of Kosher salt

Anchovy Dressing

3 tbs Mayo

2 tsp Dijon mustard

2 tbs White wine vinegar

3 Anchovy fillets, finely chopped

Fresh cracked pepper

Method

1. Preheat oven to 400 degrees F

2. Mix all ingredients for the Anchovy dressing in a small bowl and whisk until combined. If the dressing is too thick you may use 1 - 2 tsp water to thin. Set aside.

3. Boil the eggs in a saucepan over high heat for 15 minutes. Cool in cold water, peel and roughly chop or grate.

4. Weave the bacon to make a lattice pattern. Place on a baking tray with sides lined with parchment paper and brush with maple syrup.  Top with another piece of parchment paper and place another baking sheet with sides on top of it to weigh it down. Cook in the oven for 5 minutes.

5. Combine sourdough in a bowl with oil and toss to coat. Sprinkle with Kosher salt and freshly cracked pepper. Add to the top tray in the oven and cook bacon and croutons for a further 10-12 minutes or until the croutons are golden brown. Remove the croutons from the oven and continue to cook the bacon another 10 minutes or until sticky and browned. Remove from the oven and set aside to cool.  

6. Arrange celery bacon, croutons and egg on a serving platter. Top with the parmesan and serve dressing alongside. Enjoy!