Farm fresh eggs and pasture raised bacon elevate a traditional caesar salad. Super easy to make, don't be afraid of anchovies. It is what gives a great caesar salad it's salty umami flavor.
Bacon Caesar Salad
2 Duncan Farm Egg Yolks
3-4 slices of Duncan Farms Bacon, roughly chopped
6 anchovy fillets, packed with oil; drained
1 small garlic clove
2 tablespoons of lemon juice, plus more
3/4 teaspoon of Dijon mustard
2 tablspoons of oluive oil
1/2 cup of vegetable oil
3 tablespoons of parmesan cheese, and more for topping
3 cups of 1" torn sized bread
2 heads of artisan lettuce, or 3 romaine hearts
Chop the anchovies and garlic together. Sprinkle over a pinch of salt and use the side of a knife blade to mash them together to form a paste, then put into a medium sized bowl.
Cook chopped bacon over medium-high heat until desired crispiness. Place on a paper towel and set aside.
Whisk in egg yolks, 2 tbsp of lemon juice, and mustard. Add very slowly the olive oil and whisk it in as you go. Then add vegetable oil, very slowly again, while continuing to whisk. Whisk until the dressing is thick and glossy. Whisk in parmesan cheese. Season with salt, pepper and more lemon juice, if preferred.
Preheat oven to 375, toss bread with olive oil and place in a single layer on a baking sheet. Season with salt and pepper. Bake and toss occasionally until golden. Usually takes 10-15 minutes.
Tear whole leaves of lettuce and place in a bowl. Drizzle over the dressing, add bacon and homemade crotons. Toss gently and top with more parmesean.