Bacon Caesar Salad

Bottled Caesar dressing can’t touch this. Made from scratch in the food processor, the dressing emulsifies into something thick and garlicky, with the savory funk of anchovy and the brightness of lemon that no shelf-stable bottle ever quite manages.

The technique is the fun part. With the processor running, you drizzle the oil in slowly and listen: the recipe tells you to stop when the sound changes, which is the moment the dressing thickens and the oil is fully emulsified. If it’s still thin, a little grated parmesan tightens it right up.

Crumbled bacon is the upgrade that makes this version sing, adding smoky crunch on top of the usual romaine, croutons and parmesan. The salty bacon plays beautifully against the sharp, lemony dressing.

Toss the romaine just before serving so the leaves stay crisp and the croutons don’t go soft.

Chef Tips

• Drizzle the oil in a slow, steady stream; pour too fast and the dressing breaks instead of emulsifying.
• Anchovy paste melts right in, so don’t skip it; it’s the savory backbone, not a fishy afterthought.
• Use cold, dry romaine so the dressing clings instead of sliding off.
• Dress and toss at the last minute to keep everything crisp.

Variations

• Top with grilled chicken or shrimp to turn it into a main.
• Build it on kale for a sturdier, make-ahead salad.
• Use a coddled or pasteurized egg if you’d rather avoid raw.