Bacon bowls? Wha-what?? Oh yes, lovelies. This is my idea of low carb perfection! And you don’t need anything fancy to make them– just some bacon, tinfoil and a muffin tin. The caeser salad is absolutely fabulous— extra garlicky by design, but if you don’t want the kick, you can just cut down a bit on the garlic. This is major delish– and major WOW factor if you’re serving dinner to guests. Edible bacon bowls stuffed with caeser? You’re welcome.
Low Carb Bacon Bowls Stuffed With Caeser Salad
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Ingredients
- 3 slices of bacon for each bacon bowl
- Muffin tins
- 2 egg yolks
- 4 anchovy filets
- 4 garlic cloves (if you don’t want it this garlicky, reduce to 2 garlic cloves)
- 1 Tb Dijon mustard
- 2 Tb water
- Juice from ½ lemon
- ¼ cup fresh grated parmesan (plus a little extra to top on salad)
- Fresh grated pepper
- 1/2 cup olive oil
- Romaine lettuce
For the bacon bowls
For the Caeser salad
Instructions
- Take large muffin tins, turn upside down and coat with tin foil.
- Cut one slice of bacon in half and lay over first muffin cup. Put the second half over the first half so it forms an "X".
- Repeat with another slice of bacon cut in half so you have covered the outside of the muffin cup with a "bacon star."
- Wrap a third piece of bacon around the outside of the muffin cup.
- Repeat with more bacon for additional bacon bowls.
- Bake at 400 for 20-30 minutes (watch to see if they are getting crispy.)
- Take out of oven, slip bacon bowls off muffin cups and place INSIDE muffin tins. Bake for another 5 minutes to crisp up the inside of the bacon bowls.
- In food processor, blend egg yolks, anchovies, mustard, water, lemon juice and parmesan cheese. While food processor is on, add 1/2 cup olive oil to emulsify.
- Toss dressing with romaine and add cracked pepper and extra parmesan.
- Fill bacon bowls with caeser salad.
For the bacon bowls
For the Caeser salad
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