Blue Moon Caesar Recipe

Prepare lettuce

Trim and core the romaine hearts, then chop into bite-size pieces. Place in a large mixing bowl and chill in the refrigerator while you prepare the other components.

Toast bacon

Preheat oven to 400°F (200°C). Line a baking sheet with foil and arrange bacon slices in a single layer. Bake for 12–18 minutes until crisp (times vary by thickness). Remove and transfer to a paper-towel-lined plate to drain and cool. Once cool, crumble or chop into 1/2-inch pieces.

Prepare tomatoes

Wash grape tomatoes and halve them. Set aside.

Caramelize Vidalia onions

Slice the Vidalia onion thinly. Heat 1 tablespoon olive oil and 1 teaspoon butter in a large skillet over medium-low heat. Add the sliced onion and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, for about 20–25 minutes until soft and golden-brown. If onions begin to stick, add 1–2 tablespoons of water and continue cooking. Taste and season with a pinch of black pepper and additional salt if needed. Remove from heat and let cool slightly.

Grill lemon

Cut the lemon in half crosswise. Brush the cut sides lightly with the neutral oil. Heat a grill pan or outdoor grill over medium-high heat. Place lemon halves cut-side down and grill 2–3 minutes until lightly charred and fragrant. Remove and let cool slightly. Reserve one half for squeezing into the dressing if desired and the other half to serve.

Assemble salad

Add the halved grape tomatoes, crumbled bacon and 3/4 of the caramelized onions to the chilled chopped romaine. Toss gently to combine. Add shaved Parmesan (reserve a small handful for garnish).

Make anchovy-garlic paste

In a medium bowl or the bowl of a food processor, combine anchovy fillets and minced garlic. Mash or pulse until a smooth paste forms.

Blend dressing

Add mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, lemon juice (use about 1 tablespoon from the grilled lemon for a smoky note), grated Parmesan and black pepper. Whisk or pulse until fully combined. While whisking, stream in the 2 tablespoons of extra-virgin olive oil to emulsify and create a creamy texture. Taste and adjust seasoning with salt (if needed) and additional lemon juice for brightness.

Adjust and chill

If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice until it reaches a pourable but clingy consistency. Cover and refrigerate for at least 15 minutes to allow flavors to meld. Dressing will keep in the refrigerator for up to 3 days.

Dress the salad

Remove the chilled salad bowl from the refrigerator. Add 3/4 cup (or to taste) of the house Caesar dressing to the romaine mixture and toss thoroughly so leaves are evenly coated. Add more dressing if you prefer a saucier salad.

Plate and garnish

Transfer the dressed salad to a serving platter or individual plates. Top with the remaining caramelized onions and the reserved shaved Parmesan. Scatter any remaining bacon pieces and the grilled lemon halves on the side. Finish with a crack of fresh black pepper and optional lemon wedges for extra squeeze.

Serve

Serve immediately while romaine is crisp and bacon still warm for best texture contrast.