Homemade Caesar Salad - Weekend at the Cottage

Homemade Caesar Salad

Ingredients

Directions

  1. Preheat oven to 425°F.
  2. 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.
  3. Remove discoloured or wilted romaine lettuce leaves and discard. Chop usable leaves into ½ inch, bite-sized pieces. Rinse. Spin. Dry.
  4. 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 the two oils then add in a steady drizzle with processor running on medium speed.
  5. 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.
  6. 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.
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Homemade Caesar Salad

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Romaine lettuce tossed in a bold Caesar dressing with crunchy croutons, chopped bacon and Parmesan!

  • clock icon
    30 Minutes MIN
  • SERVINGS
Homemade Caesar Salad

It’s time for HOMEMADE CAESAR SALAD!

Whether making it at the cottage or home, don’t be surprised if friends or a a family member watch you make this HOMEMADE CAESAR SALAD. There’s nothing better than a Caesar salad made 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. I’d also like to suggest you go all out and make these GARLIC CROUTONS while you’re at it. They’re also mighty tasty!

Here are a few tips about preparing this popular salad:

Ingredients for Homemade Caesar Salad

INGREDIENT LIST

No surprises in our list of ingredients for this classic Caesar salad. Most are readily available at your local market. If you can, we suggest purchasing a quality Parmesan cheese, it just tastes better.

All of the ingredients for the dressing in the food processor

DRESSING

The homemade dressing for this recipe is what sets it apart from others. That said, feel free to make it your own. Adding a bit more garlic or a bit less Dijon may be more to your liking. Leaving the anchovies out might address a dietary concern. Adjust the recipe each time you make it until you figure your ideal taste profile out.

Homemade garlic croutons in a small bowl

GARLIC CROUTONS

Making your own croutons for this salad recipe is a nice touch. They’re also easy to make from scratch. Head HERE to watch our 1-minute video remembering croutons are also nice sprinkled on TOMATO SOUP too!

A tray of crispy, oven-roasted, thick-cut slab bacon.

MAKIN’ BACON

Although we understand that bacon isn’t for everyone, we’re hoping you can try this recipe with the bacon, at least once. We specifically called for a thick-cut slab bacon because of the way it crisps up when oven-baked. It really is phenomenal in this recipe.

Homemade Caesar Salad

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, OVEN-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 HOMEMADE CAESAR SALAD, now!

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Homemade Caesar Salad

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Products used in this recipe

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

Homemade Caesar Salad

Ingredients

  • 2 large heads romaine lettuce
  • 1 pound smoked slab bacon, thick-cut
  • 1 cup garlic croutons (link in story)
  • For the dressing:
  • 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 vegetable oil
  • 2 tablespoons extra virgin olive oil
  • 1 cup Parmigiano-Reggiano cheese, fresh-grated, divided in two
  • dash Worcestershire sauce
  • dash of hot sauce
  • salt and fresh-ground black pepper to taste
  • wedge of lemon for garnish

Directions

  1. Preheat oven to 425°F.
  2. 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.
  3. Remove discoloured or wilted romaine lettuce leaves and discard. Chop usable leaves into ½ inch, bite-sized pieces. Rinse. Spin. Dry.
  4. 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 the two oils then add in a steady drizzle with processor running on medium speed.
  5. 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.
  6. 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.

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