Caesar Parmesan Salad & Bacon Small Recipe

Prepare lettuce

Wash romaine lettuce thoroughly. Spin or pat dry until mostly moisture-free. Remove core if present and chop leaves into bite-sized pieces to yield approximately 3 cups packed.

Prepare bacon

Cook bacon until crisp (pan-fry, bake at 200°C/400°F for 12–18 minutes, or microwave on a paper towel until crisp). Drain on paper towels and crumble or chop into small pieces. Measure 4 slices worth of crumbled bacon.

Assemble salad base

In a large mixing bowl, place the chopped romaine, 3 cups croutons, and about 3/4 cup of the grated Parmesan (reserve remaining Parmesan for garnish). Toss lightly to combine and open the leaves for even dressing coverage.

Combine base ingredients

In a small bowl or jar, add 1 tablespoon mayonnaise, 2 teaspoons Greek yogurt (or sour cream), 2 teaspoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon minced garlic, and 1/2 teaspoon anchovy paste (if using).

Emulsify and season

Whisk in 1 tablespoon olive oil until the mixture is smooth and slightly thickened. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add a little more lemon if brighter acidity is desired, or a pinch more salt if needed.

Dress the salad

Pour about half of the dressing over the prepared salad base, then toss gently but thoroughly so all leaves and croutons get coated. Add more dressing to reach your preferred coverage (this small serving typically uses 1–2 tablespoons dressing).

Finish and serve

Sprinkle the remaining grated Parmesan over the top and scatter the crumbled bacon evenly. If desired, add a few extra grinds of black pepper and a squeeze of lemon. Serve immediately so croutons remain crisp.