Classic Caesar Salad with Homemade Croutons and Caramelized Bacon

It was one of those nights where nothing is planned but everything falls into place.

We emerged from our Toronto hotel room mid-evening, turned the corner and took our chances on a historic building with a striking oak entrance (hand carved, it turns out).

We were escorted up the stairs and into the white-clothed dining room, past the marble fireplace and next to the candle blazoned piano.  It appeared that we may have been a tad underdressed, the four of us in our blue jeans.  No matter.  The folks at Tom Jones took good care of us.

The friendly piano man was taking our requests and playing his own collection of former world classics.  Remember this beauty by Badfinger... every fiber of my being was standing at attention.

But if the atmosphere was dynamite, the food was even better.  Of particular note was the House Caesar Salad.  Our waiter made it right in front of us in a gorgeous wooden bowl.  We watched him crack the egg, drizzle the Worcestershire sauce, whisk the olive oil and grate the Parmesan cheese.  It was mesmerizing and, without a doubt, the freshest tasting Caesar salad we’ve ever been treated to.

Classic Caesar Salad with Homemade Croutons and Caramelized Bacon

• 4 slices whole grain dark rye bread, (leave bread out on counter for at least one hour before making croutons)
• 1 generous head Romaine lettuce, washed and gently torn
• 6-8 strips of bacon
• 2 Tbsp brown sugar
• 2 garlic cloves
• 1 egg (you could also substitute 2 Tbsp natural mayonnaise)
• 1/3 cup + 2 Tbsp olive oil
• 1 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tsp white rice vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 2 tsp anchovy paste, or whole anchovy as desired
• 1 cup freshly grated Parmesan cheese
• Sea salt and cracked pepper to taste

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Note:

The croutons and caramelized bacon taste best eaten with 30 minutes of baking.  You can assemble the salad dressing while the croutons and bacon are baking in the oven.

For the Homemade Croutons

• 4 slices whole grain dark rye bread (leave bread out on counter for at least one hour before making croutons)
• 2 Tbsp olive oil
• Sea salt
• Touch of chili pepper, if desired

Preheat oven to 400 F.

Cut rye bread into cubes and place in a bowl large enough to accommodate mixing.  Drizzle bread cubes with olive oil, sea salt and chili pepper (if using), and mix well to combine seasonings.

Spread seasoned bread cubes on a baking sheet and bake in the oven for approximately 10 minutes or until croutons are fragrant and crispy (you may wish to shake the pan and/or flip the croutons halfway through cooking).

For the Caramelized Bacon

• 6-8 strips of bacon
• 2 Tbsp brown sugar

Keep oven at 400 F.

Lay 6-8 strips of bacon out on a non-stick baking sheet. 

Sprinkle surface of bacon with 1 Tbsp of brown sugar and bake for 5 minutes.  Remove tray from oven and carefully flip bacon over (be careful, it's hot).  Sprinkle the other side of bacon with remaining brown sugar and return tray to oven for another 5 minutes or until desired doneness is achieved (I like my bacon well done so I leave it in longer).


For the Caesar Salad Dressing

• 2 garlic cloves
• 1 egg (you could also substitute 2 Tbsp natural mayonnaise)
• 1/3 cup olive oil
• 1 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tsp white rice vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 2 tsp anchovy paste, or whole anchovies as desired
• 1 cup freshly grated Parmesan cheese
• Sea salt and black pepper to taste

Using a wooden bowl for the salad, rub fresh garlic along the surface of the bowl.  For a large bowl, 2 garlic cloves is ideal.

Once you have rubbed the bowl with garlic, you can begin making your dressing right in the bowl.  Add egg (or natural mayonnaise), Worcestershire sauce, mustard, black pepper and anchovy paste (if using).  Whisk ingredients together in bowl with a fork.

Add olive oil, lemon juice, lemon zest and rice vinegar to bowl, whisking to combine with other ingredients.  Add sea salt and adjust seasonings as desired.

Place torn Romaine lettuce into salad bowl with dressing and add fresh grated Parmesan, mixing gently to fully combine.

Divide salad among 4 bowls and top with homemade croutons and caramelized bacon pieces.