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Bacon Caesar Salad

Add bacon to a traditional Caesar salad recipe for extra flavor and crunch.

All You MAY 2007

  • Yield: 8 Servings
  • Cost Per Serving:$1.60


  • 6 ounces thick-cut bacon (6 to 8 slices), cut into pieces
  • 2 flat anchovy fillets, finely chopped
  • 1 garlic clove, finely chopped
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup extra-virgin olive oil
  • 2 heads romaine, quartered lengthwise, cut crosswise into 1/2-inch strips
  • 1 1/2 cups freshly grated Parmesan


Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. (Bacon can be cooked, cooled and covered 6 hours ahead.)

Mix anchovies, garlic, lemon juice, red wine vinegar, mustard and Worcestershire sauce in a blender. Add olive oil and blend until smooth. (Dressing can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before using.)

Combine lettuce and bacon in a large bowl, drizzle with dressing and toss to coat. Add cheese and toss again. Serve immediately, sprinkled with croutons if desired.

Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 24g
  • Saturated fat: 6g
  • Protein: 16g
  • Carbohydrate: 24g
  • Fiber: 1g
  • Cholesterol: 32mg
  • Sodium: 964mg

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Bacon Caesar Salad Recipe