Caesar Salad Recipe

Cook bacon

Place a large skillet over medium heat. Add 1 tsp olive oil if skillet is not nonstick. Lay bacon slices in a single layer and cook 3–5 minutes per side until crisp and browned to preference. Transfer to a paper towel–lined plate to drain. When cool, chop into 1/2-inch pieces. Reserve 1 tablespoon of rendered bacon fat for croutons (optional).

Prepare and toast croutons

Preheat oven to 375°F (190°C). In a bowl, toss focaccia cubes with 2 tbs olive oil, minced garlic, 1 tsp salt, 1 tsp pepper, and 1 tablespoon reserved bacon fat (if using) until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and let cool.

Make dressing (traditional emulsion)

In a medium bowl, mash the smashed garlic and chopped anchovies into a paste with the back of a spoon. Add the egg, Dijon mustard, lemon juice, and Worcestershire sauce; whisk vigorously until combined. While whisking constantly, slowly drizzle in the extra-virgin olive oil and neutral oil a few drops at a time to form an emulsion, then continue adding in a thin steady stream until fully incorporated. Whisk in 2 tbs grated Grana Padano/Parmesan. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. If concerned about raw egg, use a pasteurized egg or substitute 3 tbs mayonnaise plus 1 tbs water.

Wash and thoroughly dry romaine leaves, then tear into bite-sized pieces and place in a large salad bowl.

Add about 2/3 of the grated Grana Padano to the bowl and toss gently with the romaine to distribute cheese.

Drizzle 3–4 tbs of the in-house Caesar dressing over the lettuce (start with less; you can add more to taste). Toss gently to coat leaves evenly. Add additional dressing as needed but avoid overdressing.

Scatter focaccia croutons and chopped bacon over the dressed lettuce.

Finish with remaining Grana Padano on top and an extra grind of black pepper. Serve immediately.