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Bacon Caesar Salad

 Bacon Caesar Salad
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
12 ServingsPrep/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 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).

2 of 2

Bacon Caesar Salad (continued)

To Make Ahead: Prepare the croutons a few days before. Store in an airtight container.
Nutritional Facts: 3/4 cup equals 158 calories, 14 g fat (3 g saturated fat), 8 mg cholesterol, 229 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein.