Weekend at the Cottage Symbol
  • Nik’s Caesar Salad
  • Nik’s Caesar Salad
  • Nik’s Caesar Salad
  • Nik’s Caesar Salad
  • Nik’s Caesar Salad
  • Nik’s Caesar Salad
  • Nik’s Caesar Salad
  • Nik’s Caesar Salad
  • Nik’s Caesar Salad

Nik’s Caesar Salad

Food | January 05, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • 30 Minutes
  • Easy

This Caesar salad recipe is delicious and flavourful. It’s a proven crowd pleaser and I bet you’ll end up making it often.

Whether making it at home or at the cottage, don’t be surprised if a family member or weekend guest hang out with you in the kitchen to watch – there’s something captivating about making a Caesar salad dressing from scratch.

For the first time Caesar salad makers out there, I’m begging you to try the recipe as written, and I want you to enjoy it with the ultimate add-on – thick-cut slab bacon. Check out the photos above – you can advance by using the arrow in the top right-hand corner – to see the process and a suggested thickness of the bacon.

We’ve also attached a video about preparing this wonderful treat.

Two other suggestions:

1) Do a bit of research on the kind of cheese you’d like to add. I’ve tried this recipe with asiago, pecorino and Parmigiano and hope you experiment as well. Trying this Caesar salad recipe with different cheeses changes the subtle flavours each and every time.

2) Make your own croutons. It’s super easy and there’s nothing like that crunchy bite of a warm, freshly-prepared crouton.

The last thing – prepare, dress and serve this as soon as you make it. In my mind, there’s nothing worse than a limp, warm or muddled Caesar salad – it needs to hit the table with the lettuce super-crunchy. Promise me you won’t delay!

Additional menu items that pair perfectly with this classic salad: ROASTED LEG OF LAMB, NANNY’S BAKED HAM and our extremely popular SIRLOIN TIP ROAST.

Make this recipe with confidence and in the end, you’ll be left with two things, an empty bowl and rave reviews! What better compliments than those?

Don’t wait – make this Caesar salad… NOW!



Ingredients & Amounts

  • 2 large heads romaine lettuce
  • 1 ciabatta bun, cubed
  • 4 tablespoons unsalted butter, melted
  • 4 small cloves of garlic, smashed
  • 1 pound smoked slab bacon, thick-cut
  • 6 oil-packed anchovy fillets, patted dry
  • 2 cloves of garlic
  • 1 teaspoon Dijon mustard
  • 1 large egg, room temperature
  • juice from ½ lemon, seeds removed
  • 1 tablespoon capers
  • ¼ cup canola or vegetable oil
  • 2 tablespoons extra virgin olive oil
  • 1 cup Parmigiano-Reggiano cheese, fresh-grated, divided in two
  • dash Worcestershire sauce
  • dash Tabasco or other hot sauce
  • salt and fresh-ground black pepper to taste
  • wedge of lemon for garnish


  1. Preheat oven to 425°F.
  2. Remove discoloured or wilted romaine lettuce leaves and discard. Chop usable leaves into ½ inch, bite-sized pieces. Rinse. Spin. Dry.
  3. Melt butter in a small saucepan and add smashed cloves of garlic. Allow garlic to flavour butter for about 5 minutes.
  4. Slice and then cube the ciabatta bun into small bite-size squares. Transfer to medium bowl and season with salt and pepper. Remove garlic from saucepan and slowly pour melted butter over cubed bread. Toss gently.
  5. Transfer cubed bread onto parchment-lined baking sheet and toast in oven for 12 to 15 minutes, watching closely.
  6. Slice slab bacon into ¼-inch strips and lay onto a baking sheet fitted with a roasting rack, allowing ample room between each strip. Sprinkle with fresh-ground black pepper. Transfer to oven and bake until bacon is crispy. Remove from oven and place onto paper towels to absorb fat. Chop crispy bacon into bite-sized pieces.
  7. MAKE DRESSING: Place garlic, anchovies, egg, capers, Dijon mustard, lemon juice, Tabasco and Worcestershire sauces into food processor with blade attachment - pulse to chop. Combine oils and with processor on medium, slowly drizzle in oils.
  8. Turn off processor and add ½ cup of fresh-grated Parmigiano-Reggiano cheese and pulse six to eight times. Taste and season with salt and pepper.
  9. Transfer lettuce into a large attractive service bowl. Add half the dressing and toss. Taste and add more dressing as desired. Add bacon, croutons and the rest of the cheese. Toss and serve immediately. Garnish with lemon.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. I listened to Back to Life (However Do You Want Me) – Soul II Soul while making this classic recipe. Head to iTunes if you feel like listening to some amazing retro tunes.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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