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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon lends a slightly smoky flavor and makes it unique.—Sharon Tipton, Orlando, Florida Ingredients:
2 cups cubed day-old bread |
2 tablespoons olive oil |
3 garlic cloves, sliced |
dressing: |
1/2 cup olive oil |
1/4 cup lemon juice |
1 tablespoon dijon mustard |
3 garlic cloves, minced |
1-1/2 teaspoons anchovy paste |
dash pepper |
salad: |
1 large bunch romaine, torn |
4 bacon strips, cooked and crumbled |
1/2 cup shredded parmesan cheese |
Directions:
1. In a large skillet, cook bread cubes in oil over medium heat for 4-5 minutes or until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove to paper towels; cool.
2. For dressing, in a small bowl, whisk the oil, lemon juice, mustard, garlic, anchovy paste and pepper. In a serving bowl, combine romaine and bacon. Drizzle with dressing; toss to coat. Sprinkle with croutons and cheese. Yield: 12 servings (3/4 cup each).
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