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Caesar salad with feta and bacon

Recipe for 1 portion


Caesar salad with feta and bacon


  • 1 whole egg (M)
  • 20 g grated Parmesan
  • 1 tbsp. mayonnaise
  • 1/2 tsp. medium hot mustard
  • 1 tsp. lemon juice
  • 50 g sour cream
  • 2 tbsp. vegetable oil
  • Salt, black pepper
  • 2 slices of breakfast bacon
  • 1 slice of white or toasting bread
  • 1 tbsp. walnuts
  • 100 g feta
  • 100 g romaine lettuce or lettuce hearts


1. Cook the egg in slightly boiling water for 6.5 minutes, then quench in cold water and remove the shell. For the dressing, finely puree the Parmesan, mayonnaise, mustard, lemon juice, sour cream and oil in a mixing cup and season with salt and pepper to taste. Fry the breakfast bacon in a frying pan until crispy, then drain on paper towel. Cut the bread into small cubes and fry in the bacon fat until crisp. Roughly chop the walnuts. Drain the feta and cut lengthwise into two halves. Wash the salad leaves, drain and cut into 3 cm large pieces.

2. Add the lettuce to the lunchbox. Half the egg lengthwise and arrange on top with the rest of the ingredients. Drizzle the dressing over and then top with the croûtons. Sprinkle freshly grated Parmesan over as desired.

Preparation time

20 minutes