Mingling Time for the dressing if possible. 30 minutesminutes
Total Time 1 hourhour
Servings 3- 4
Author Pam - For the Love of Cooking
Equipment
Large skillet
Ingredients
Caesar Dressing:
½cupgood mayonnaise
1-2clovesof garlic,minced
1anchovy fillet
1tbspfresh lemon juice
½tspWorcestershire sauce
½tspDijon mustard
¼cupfreshly grated parmesan cheese
1-2tbspmilk,to adjust consistency
Sea salt and freshly cracked black pepper,to taste
Salad:
5slicesbacon,cooked and chopped into large bits
6cupsromaine lettuce,chopped
Handful of baby cherry tomatoes **avocado slices would also be tasty or use both!
1tbsptoasted pine nuts
Homemade Croutons
Freshly grated parmesan,for garnish
Freshly cracked black pepper,to taste
Lemon wedges,on the side
Instructions
Make the herb croutons. Click the link up above for the recipe.
Prepare the dressing by combining all of the ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk. Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.
Set aside for 30 minutes or more to allow flavors to mingle.
Cook the bacon for 4-5 minutes in a large skillet over medium heat, flip over and continue cooking until golden brown and crispy. Place onto paper towels to drain. Chop into large bits.
Assemble the salad by placing the romaine lettuce in a large bowl with 1/2 the dressing. Toss until well coated. Taste and add more dressing, as needed.
Transfer the dressed lettuce to a cold serving plate or bowl. Top with croutons, bacon, baby tomatoes, toasted pine nuts. Season with lots of freshly cracked black pepper and finely grated parmesan.
Serve immediately with lemon wedges and additional dressing on the side. Enjoy.