Waldorf Caesar salad

A delicious combination of ingredient

Ingredients
2 eggs
2 Tbsp olive oil
4 rashers of bacon, finely sliced
½ cup whole-egg mayonnaise
½ tsp Worcestershire sauce
1 Tbsp lemon juice, plus a little extra
¼ tsp black pepper (or less to taste)
1 red apple, finely sliced + tossed in little lemon juice
2 celery stalks, finely sliced
2 baby cos lettuces, leaves torn
½ cup toasted walnuts
1 sm red onion cut into fine rings
½ cup grated Parmesan

Method
Boil eggs for 8 mins, then transfer to ice water. Peel when cool and cut into quarters
Heat a frying pan over medium heat, add 1 Tbsp of the olive oil and fry bacon till crisp.
In a large bowl, add the mayo, Worcestershire sauce, lemon juice, pepper and the remaining 1 Tbsp oil and mix to combine. Add the apple. Celery, lettuce, walnuts, egg and red onion and toss to coat in dressing. Transfer to serving plate.
Pour the bacon and any rendered oil over the salad and scatter with Parmesan. Grate some black pepper over the top and serve.