1 cup Parmesan 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, optional
Takes ,
serves 6.
Instructions
Preheat oven to 425°F.
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, about 10-15 minutes. Remove from oven and place onto paper towels to absorb fat. Chop into bite-sized pieces.
Remove discoloured or wilted leaves from the romaine lettuce and discard. Chop usable leaves into ½-inch bite-sized pieces. Rinse, spin and dry.
MAKE DRESSING: Place garlic, anchovies, egg, capers, Dijon mustard, lemon juice, oils, hot sauce and Worcestershire sauce into canister of a conventional or immersion blender and process until smooth. Add ½ cup of fresh-grated Parmesan cheese and pulse to combine. Season to taste with salt and pepper.
Transfer lettuce into a large attractive service bowl. Add half the dressing and toss. Taste and add more dressing if desired. Add bacon, croutons and the rest of the cheese. Toss and serve immediately. Garnish with lemon.
Homemade Caesar Salad Recipe
Ingredients
2 large heads romaine lettuce
1 pound smoked slab bacon, thick-cut
1 cup garlic croutons (link in story above)
For the dressing:
6 oil-packed anchovy fillets, patted dry
2 cloves of garlic, chopped
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 Parmesan 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, optional
Directions
Preheat oven to 425°F.
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, about 10-15 minutes. Remove from oven and place onto paper towels to absorb fat. Chop into bite-sized pieces.
Remove discoloured or wilted leaves from the romaine lettuce and discard. Chop usable leaves into ½-inch bite-sized pieces. Rinse, spin and dry.
MAKE DRESSING: Place garlic, anchovies, egg, capers, Dijon mustard, lemon juice, oils, hot sauce and Worcestershire sauce into canister of a conventional or immersion blender and process until smooth. Add ½ cup of fresh-grated Parmesan cheese and pulse to combine. Season to taste with salt and pepper.
Transfer lettuce into a large attractive service bowl. Add half the dressing and toss. Taste and add more dressing if desired. Add bacon, croutons and the rest of the cheese. Toss and serve immediately. Garnish with lemon.
Homemade Caesar Salad Recipe
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Romaine lettuce tossed in a bold homemade Caesar dressing with crunchy croutons, chopped bacon and freshly grated Parmesan…
Who’s ready to make a delicious HOMEMADE CAESAR SALAD RECIPE?
I’ve received a lot of requests for this HOMEMADE CAESAR SALAD RECIPE over the years. It’s surprisingly easy to make but the combination of fresh lettuce and creamy homemade dressing with croutons and crispy bacon make it such a keeper. Judging by all the compliments I get, there’s nothing better than a Caesar salad made from scratch and this one is certainly among the best.
Here are a few thoughts about preparing this popular 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, purchase a good quality Parmesan cheese, it just tastes better.
DRESSING
The BEST CAESAR DRESSING we’ve crafted 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, and leaving the anchovies out might address a dietary concern or preference. Adjust the recipe each time you make it until you find your ideal flavour profile.
GARLIC CROUTONS
Making your own croutons for this salad recipe is a nice touch and easy to do. Head HERE to watch our 1-minute video, remembering that these croutons are also nice sprinkled on TOMATO SOUP!
MAKIN’ BACON
Although we understand that bacon isn’t for everyone, we’re hoping you can try it in this recipe 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.
ALL DRESSED
The last thing is to prepare, dress and serve this salad 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!
1 cup Parmesan 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, optional
Directions
Preheat oven to 425°F.
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, about 10-15 minutes. Remove from oven and place onto paper towels to absorb fat. Chop into bite-sized pieces.
Remove discoloured or wilted leaves from the romaine lettuce and discard. Chop usable leaves into ½-inch bite-sized pieces. Rinse, spin and dry.
MAKE DRESSING: Place garlic, anchovies, egg, capers, Dijon mustard, lemon juice, oils, hot sauce and Worcestershire sauce into canister of a conventional or immersion blender and process until smooth. Add ½ cup of fresh-grated Parmesan cheese and pulse to combine. Season to taste with salt and pepper.
Transfer lettuce into a large attractive service bowl. Add half the dressing and toss. Taste and add more dressing if desired. Add bacon, croutons and the rest of the cheese. Toss and serve immediately. Garnish with lemon.
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