Swiss Chard Caesar Salad

Prep: 20 minutes
Cook/Bake: 25 minutes • Serves: 8

1.Position 2 oven racks to upper and lower position; preheat oven to 350°. 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 medium 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, mayonaise, purée 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.

Approximate nutritional values per serving:
420 Calories, 41g Fat (22g Saturated), 127mg Cholesterol,
1130mg Sodium, 21g Carbohydrates, 2g Fiber, 14g Protein

Chef Tip:
Pasteurized eggs can be used if you prefer your eggs soft- or medium-cooked. Timesaver: Use refrigerated hard-cooked peeled eggs and Caesar dressing in this recipe.