This recipe is courtesy of Jennifer of Seasons and Supper
Caesar salad is a classic – the king of the salad world – so to go and name this particular Caesar salad the best is a bold move. What makes it the cream of the crop? It’s that each ingredient is fresh and bright, and they combine into one seriously delicious salad bursting with flavour.
The Best Caesar Salad Recipe
Jennifer loves this Caesar salad recipe because of the real, crispy bacon, the use of the bacon fat to make golden, crunchy croutons (that aren’t too hard!), and the homemade dressing. Creamy, full of garlic, a hit of fresh lemon juice and Parmesan. It has enough garlic to satisfy any garlic-lover, but not so much that it over-powers the other flavours. It’s a thing of beauty!
Note: The salad dressing contains a raw, uncooked egg. Pregnant women and/or anyone with a compromised immune system should be made aware before consuming.
What you’ll need:
For the croutons…
- 5 strips of bacon, diced
- 1/2 of a day-old baguette, cut into cubes
- Pinch of salt and pepper, oregano, basil, mustard powder and thyme
For the dressing…
- 2 fresh garlic cloves, finely chopped or minced
- 1/4 tsp. salt
- 2 Tbsp. white vinegar
- 1 egg
- 1/2 tsp. Dijon mustard
- 1 cup vegetable, canola or other neutral oil
- Juice of 1/2 a fresh lemon
- 1/4 tsp. pepper
- 1/4 cup. freshly grated Parmesan cheese, plus more for garnish
- 1 large head Romaine lettuce, separated into leaves, then washed and thoroughly dried.
- Lemon slices, for serving and additional Parmesan, for serving
What to do:
- Make the croutons and bacon bits: In a skillet, fry the bacon until crisp. Remove the bacon and set aside, reserving the bacon fat. Pour the bacon fat into a large bowl and add the cubed baguette. Add the salt and pepper, oregano, basil, mustard powder and thyme and toss until the cubes are completely coated. Place cubes onto a baking sheet and bake in a 350° F. oven until they are golden brown, stirring occasionally (about 10-15 minutes). Remove from the oven and set aside to cool completely.
- Make the dressing: Place the minced garlic in to a food processor or blender. Add the salt, vinegar, egg and Dijon mustard and process lightly until the ingredients are mixed. With the processor running very, very slowly add the oil (a drop at a time at first), then increasing to a little trickle, until all the oil is added and completely mixed in. Add the lemon juice, pepper and Parmesan cheese and mix in.
- To serve: Tear the Romaine into bite-sized pieces into a large bowl. Add enough salad dressing to moisten the lettuce. Sprinkle the bacon bits and croutons on top, and a little more Parmesan cheese. Toss to combine. Serve with a slice of lemon and additional Parmesan.
I always double the dressing recipe and keep the extra in the fridge for more salads and veggie dipping!
Thanks Jennifer! Browse through her blog Seasons and Suppers to follow her as she enjoys fresh produce throughout the changing Canadian seasons.