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BLTaesar BLT Caesar Salad - BaconFatte.com

BLT Caesar Salad (aka, BLT-aesar)

This salad is a great combination of classic Caesar + BLT flavors. It's a welcome addition to any table, any time of year!

Servings 4 servings
Author Michele Phillips, BaconFatte.com

Ingredients

Main Ingredients

  • 1 pound bacon, cooked and chopped (drippings reserved*)
  • 2 cups cherry tomatoes, halved or quartered
  • 2 - 3 heads of Romaine lettuce, chopped
  • *and/or* a combination of Romaine and 4 – 5 oz. mixed greens

For the Dressing

  • 6 - 8 fillets anchovies - packed in oil, lightly drained
  • 3 - 4 cloves garlic, finely chopped
  • 2 Tablespoon mayonnaise
  • *OR* 2 large egg yolks, whisked
  • zest of ½ large lemon
  • 2 - 4 Tablespoon fresh lemon juice (to taste)
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons olive oil + 2 Tablespoons for croutons
  • 1/3 cup vegetable oil
  • 1/4 cup fresh, finely grated Parmesan + more for serving
  • Kosher salt and freshly ground black pepper - to taste

For the Croutons

  • 3 cups baguette or crusty bread, roughly chopped into 1” chunks
  • 2 Tablespoons olive oil
  • Pinches of salt, pepper and/or garlic powder – to taste

Instructions

  1. BACON: Cook or bake to your preference. (*see NOTES below for baking).

  2. TOMATOES: Halve or quarter cherry tomatoes, and set aside.

  3. DRESSING: In a small glass mixing bowl, add the anchovies, finely chopped garlic, and a sprinkle of salt. Combine well and “mash” with a flexible spatula to form a paste. Add the2 T. of mayonnaise *OR* 2 egg yolks, lemon juice and zest, and Dijon, and combine. Slowly drizzle and whisk in the olive oil and vegetable oil, and keep whisking until dressing is smooth and creamy. Whisk in the grated Parmesan. Taste, and then season with salt and pepper.

    *If a thinner consistency is desired, add more lemon juice or water.

    *Dressing can be made the day before.

  4. CROUTONS: Preheat oven to375°.

    Chop or tear crusty bread into 1” pieces.

    In a small bowl, combine 2 T. olive oil with pinches of salt, pepper, and garlic powder (optional).

    Place the bread chunks on a rimmed baking sheet. Drizzle the seasoned olive oil over the bread chunks, toss lightly to coat, and then spread the seasoned bread chunks out evenly on the pan.

    Bake (and toss occasionally) until golden brown – about 10–15 minutes.

    *If you baked the bacon per the NOTES below, use one of the rimmed sheet pans (after scraping bacon drippings into a bowl) to make the croutons.

  5. LETTUCE: If using Romaine heads, tear the leaves into bite-sized pieces. If using Romaine and mixed greens, toss them together.

  6. TO SERVE: In a large salad bowl, add the Romaine and/or mixed greens. Drizzle in some (or all) of the dressing, and toss well. Toss in crumbled bacon, and croutons, shave* some fresh Parm on top, and add a few grinds of black pepper. Serve immediately.

Recipe Notes

RECIPE MAKES: 4 - 6 Servings

  • BACON: If you dread frying bacon, BAKE IT! Pre-heat the oven to 400°F. Line 2 rimmed baking pan with parchment paper, and lay the strips of bacon on the parchment. Bake at 400°F for 10 – 20 minutes, or until bacon is as “’done” as you like it. Move cooked bacon back to a paper towel lined plate until you’re ready to chop and add it to the salad.
  • BACON DRIPPINGS: Save the bacon drippings for future dishes! Allow it to cool, then strain by scraping drippings through a strainer into a small air-tight container. Refrigerate up to three months, or freeze to keep longer.
  • PARMESAN SUGGESTIONS: Fine, freshly grated Parm is best to mix into the dressing itself. But consider adding some freshly shaved Parm over the top to serve for “pops” of flavor. You can quickly and easily shave the Parm with a potato or vegetable peeler!