image
downloademail this post

Swiss Chard Caesar Salad

Active Time: 35 minutes
Total Time: 40 minutes • Serves: 8


4 ounces rustic bread, cut or torn into bite-size cubes or pieces (about 4 cups)
1/4 cup Crisco® olive oil
6 garlic cloves, minced, divided
1 tablespoon chopped fresh thyme leaves
1 pound Schnucks hardwood smoked bacon
4 Schnucks large eggs
1 cup Schnucks real mayonnaise
1 can (2 ounces) anchovy fillets in oil, drained or 3 tablespoons anchovy paste
1-1/2 tablespoons Schnucks Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon freshly ground black pepper
1-1/2 pounds Swiss chard, stems and leaves chopped into bite-size pieces (about 2 bunches)
1/3 cup shaved or shredded Parmesan cheese

1. Position 2 oven racks to upper and lower position; preheat oven to 350°F. In medium bowl, toss bread, oil, 1 tablespoon garlic and thyme until evenly coated; spread in single layer on rimmed baking pan. On second rimmed baking pan, place bacon in single layer. Bake bread mixture and bacon 25 to 35 minutes or until croutons are golden brown and bacon is crisp, stirring croutons once or twice and rotating pans between upper and lower racks halfway through cooking. With tongs, transfer bacon to paper towel-lined plate to drain; cool and coarsely chop.

2. Meanwhile, in 2- to 3-quart saucepan, cover eggs with 1 inch water; heat to boiling over high heat. Remove pan from heat; cover and let stand 10 to 12 minutes for firm yolks. Drain; cover eggs with cold water. Peel eggs; cut each egg lengthwise in half.

3. In blender or food processor with knife blade attached, purée mayonnaise, anchovy fillets, mustard, lemon juice, Worcestershire, pepper and remaining 1 tablespoon garlic until smooth and creamy; cover and refrigerate up to 3 days. Makes about 1-1/2 cups.

4. In large bowl, toss Swiss chard with 1-1/4 cups dressing until evenly coated. Serve salad topped with croutons, bacon, eggs and cheese.

Each serving: about 420 calories, 41 g total fat (22 g saturated), 127 mg cholesterol, 1130 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g sugars, 14 g protein

Cook’s Wisdom

Pasteurized eggs can be used if you prefer your eggs soft- or medium-cooked.
Timesaver: Use refrigerated hard-cooked peeled eggs and Schnucks classic Caesar dressing from our Deli or Dairy Department in this recipe.