Bacon and Blue Caesar Salad
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Bacon and Blue Caesar Salad

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 3 tablespoons olive oil

  • 3 tablespoons butter

  • 1 clove garlic, crushed

  • 3 cups white Italian bread, cut into 1-inch cubes

  • Coarse black pepper

  • 3/4 cup Pecorino Romano cheese, divided

  • 12 slices meaty bacon

  • 4 anchovy filets, finely chopped

  • 2 teaspoons Dijon mustard

  • 2 teaspoons Worcestershire sauce

  • 2 cloves garlic, grated or pasted

  • Juice of 1 lemon

  • 2 teaspoons black pepper

  • 1 egg yolk

  • About 3/4 cup EVOO – Extra Virgin Olive Oil

  • 1/4 cup (a handful) grated Parmigiano-Reggiano

  • 2 hearts or 1 large head Romaine, chopped

  • 1/2 cup smoked blue cheese, crumbled

Preparation

Preheat oven to 350°F. For the croutons, heat a medium-size skillet over medium heat with oil. Melt butter into oil then add garlic and swirl for a minute or two; toss bread cubes in garlic butter. Arrange croutons on a baking sheet and season with black pepper and 1/2 cup Pecorino. Bake croutons to deeply golden brown, remove and reserve.

Raise oven temp to 375°F.

Arrange bacon on a slotted baking sheet or broiler pan and bake to crisp, 18 minutes. Cool to handle then chop into 1-inch pieces.

For the dressing, place anchovies, Dijon, Worcestershire, garlic, lemon juice, pepper and egg yolk in a food processor, and stream in EVOO while machine is running. Add Parm and remaining 1/4 cup Pecorino, and pulse to combine.

Wash and dry lettuce, coarsely chop and place in a large salad bowl. Add croutons, chopped bacon and blue cheese crumbles; toss with dressing to coat and serve.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...