Bacon Caesar Salad Recipe

5 1
Bacon Caesar Salad Recipe
Bacon Caesar Salad Recipe photo by Taste of Home
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Bacon Caesar Salad Recipe

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5 1
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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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup shredded Parmesan cheese

Directions

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.
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).
To Make Ahead: Prepare the croutons a few days before. Store in an airtight container.
Originally published as Bacon Caesar Salad in Taste of Home Christmas Annual Annual 2010, p26

Nutritional Facts

3/4 cup: 158 calories, 14g fat (3g saturated fat), 8mg cholesterol, 229mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup shredded Parmesan cheese
  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).
To Make Ahead: Prepare the croutons a few days before. Store in an airtight container.
Originally published as Bacon Caesar Salad in Taste of Home Christmas Annual Annual 2010, p26

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