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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Add bacon to a traditional Caesar salad recipe for extra flavor and crunch. Ingredients:
6 ounces thick-cut bacon (6 to 8 slices), cut into pieces |
2 flat anchovy fillets, finely chopped |
1 garlic clove, finely chopped |
2 teaspoons fresh lemon juice |
2 teaspoons red wine vinegar |
1/2 teaspoon dijon mustard |
1/2 teaspoon worcestershire sauce |
1/2 cup extra-virgin olive oil |
2 heads romaine, quartered lengthwise, cut crosswise into 1/2-inch strips |
1 1/2 cups freshly grated parmesan |
Directions:
1. Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. (Bacon can be cooked, cooled and covered 6 hours ahead.)
2. Mix anchovies, garlic, lemon juice, red wine vinegar, mustard and Worcestershire sauce in a blender. Add olive oil and blend until smooth. (Dressing can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before using.)
3. Combine lettuce and bacon in a large bowl, drizzle with dressing and toss to coat. Add cheese and toss again. Serve immediately, sprinkled with croutons if desired.
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