Cafe Salad Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available. Lay bacon slices in a single layer and bake 12–18 minutes until crisp to your liking. Remove and drain on paper towels, then blot excess fat and roughly chop into 1-inch pieces.

Prepare fennel

While bacon cooks, trim the fennel: remove the fronds (reserve a little for garnish if desired), cut off the root base, and thinly slice the bulb crosswise using a sharp knife or mandoline. If slices are thick, halve them so they are delicate on the salad.

Make dressing

In a small bowl or jar, mash 4 of the anchovy fillets with the minced garlic and Dijon mustard until a paste forms. Add lemon juice, red wine vinegar, and whisk (or shake) while slowly streaming in the olive oil until emulsified. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning as needed. Reserve remaining 2 anchovy fillets whole for plating or chopping into the salad, per preference.

Assemble salad

In a large mixing bowl, combine mixed greens and sliced fennel. Add croutons and roughly chopped bacon. Pour about two-thirds of the dressing over the greens and toss gently to coat—add more dressing sparingly to reach desired coverage without wilting the leaves.

Finish & plate

Divide the salad among 4 plates or serve family-style. Flake or thinly slice the remaining anchovy fillets and scatter over the plates. Shave Parmigiano-Reggiano over the top (about 1/4 cup per serving). Garnish with reserved fennel fronds if desired. Finish with a light grinding of black pepper and a pinch of salt if needed.

Notes

If you prefer a stronger anchovy presence, chop all anchovies and mix into the dressing. For croutons: to make homemade croutons, toss cubed day-old bread with 1 tbs olive oil, 1/4 tsp salt, and bake at 375°F (190°C) for 10–12 minutes until crisp.