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Ingredients
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Salad
Dressing
Optional finishing
Method
Salad
- 1
Prepare lettuce
Trim root end of romaine, discard outer wilted leaves if any. Separate leaves, rinse thoroughly under cold water, and spin dry in a salad spinner (or pat dry with clean kitchen towels). Tear or chop leaves into bite-sized pieces and place in a large salad bowl.
- 2
Prepare bacon
If bacon is not cooked: lay 6 slices on a baking sheet and bake at 400°F (200°C) for 12–18 minutes until crisp, or pan-fry over medium heat until crisp. Transfer to paper towels to drain and cool, then chop or crumble into bite-sized pieces.
- 3
Shave or grate cheese
Reserve about 1 tablespoon of Parmesan for shaving on top. Grate or finely shred the remaining Parmesan (about 2 oz) and set aside to toss with the salad.
- 4
Add croutons & combine
Add 1.5 cups croutons, the chopped bacon, and the grated Parmesan to the bowl with the dried romaine. Hold the reserved shaved Parmesan for garnish.
Dressing
- 5
Make dressing: In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, and 2 teaspoons minced anchovy (or anchovy paste).
- 6
Add garlic and season: Stir in 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust — add more lemon for brightness, a pinch more salt if needed, or a touch more anchovy for umami.
- 7
Thin if necessary: If the dressing is too thick, whisk in 1–2 teaspoons of water or extra lemon juice until it reaches a creamy pourable consistency.
Assembly & finish
- 8
Dress the salad: Pour about half of the dressing over the romaine, bacon, croutons, and grated Parmesan. Toss gently but thoroughly with salad tongs or clean hands so leaves are evenly coated. Add more dressing as needed to taste.
- 9
Plate and garnish: Transfer tossed salad to serving plates or leave in the bowl. Top with reserved Parmesan shavings and a light drizzle of 1 teaspoon extra-virgin olive oil if using. Serve immediately with an optional lemon wedge to brighten the flavors.