Caesar Recipe

Prepare and bake bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack.

Mix the brown sugar and black pepper in a small bowl. Press a thin, even layer of the brown sugar mixture onto the top side of each bacon slice.

Bake for 12–16 minutes, rotating the pan once halfway through, until bacon is crisp at edges and sugar is caramelized. Watch closely near the end to avoid burning.

Remove from oven and let cool on the rack for 5 minutes; transfer to a cutting board. Once cool enough to handle, chop or break into bite-sized pieces (about 1-inch pieces).

In a medium bowl, mash the anchovy fillets with a fork until a paste forms. Add minced garlic and continue to mash together to combine.

Add mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and freshly ground black pepper to the anchovy-garlic paste. Whisk until smooth.

Slowly drizzle in the olive oil while whisking to emulsify the dressing. Taste and adjust seasoning — add up to 1/2 tsp salt or more lemon juice if desired. Set aside or refrigerate until ready to use.

Prepare the romaine: Trim the stem ends from the romaine hearts, discard any wilted outer leaves, then cut each heart into 1–2-inch wide ribbons or bite-sized pieces. Place into a large salad bowl.

Add shredded Parmesan (reserve a tablespoon for garnish), croutons, and the chopped candied bacon to the bowl with the romaine.

Add about 1/2 cup of the prepared Caesar dressing to the salad and toss gently with salad tongs or two large spoons to coat the leaves evenly. Add more dressing, 1 tablespoon at a time, to reach your preferred level of coating (usually 3/4 to 1 cup total for 3 romaine hearts).

Taste and season with additional black pepper if desired. Transfer to a serving platter or individual plates.

Sprinkle the reserved shredded Parmesan over the top and garnish with a few extra candied bacon pieces and additional croutons. Serve immediately.