Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon is a little untraditional, but it lends a slightly smoky flavor and makes it unique. —Sharon Tipton, Winter Garden, Florida
Ingredients
- 2 tablespoons olive oil
- 2 cups cubed day-old bread
- 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
- For croutons, in a large skillet, heat oil over medium heat. Add bread cubes; cook and stir until golden brown, 4-5 minutes. Add garlic; cook 1 minute longer. Remove to paper towels; cool.
- For dressing, in a small bowl, whisk 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.
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