Not Yo’ Mama’s Bacon Caesar Salad
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A twist on classic Caesar salad with a creamy bacon dressing and crispy bacon bits. This hearty salad features romaine, Parmesan, and garlic croutons.
Ingredients
- 237 ml mayonnaise
- 237 ml sour cream
- 59.1 ml red wine vinegar
- 3 clove garlic minced
- 29.6 ml grated Parmesan cheese
- 9.86 ml extra-virgin olive oil
- 9.86 ml Worcestershire sauce
- 4.93 ml freshly squeezed lemon juice
- 4.93 ml anchovy paste
- 4.93 ml Tabasco or your choice of hot sauce
- 4.93 ml coarse black pepper
- 1.23 ml red pepper flakes
- 227 g thick-cut hickory bacon
- 2.01 L chopped romaine hearts
- 118 ml shredded Parmesan cheese
- 237 ml garlic Parmesan croutons
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 683 mg
- Iron: 3.45 mg
- Magnesium: 65.7 mg
- Phosphorus: 478 mg
- Potassium: 831 mg
- Zinc: 2.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml mayonnaise
- 237 ml sour cream
- 59.1 ml red wine vinegar
- 29.6 ml grated Parmesan cheese
- 9.86 ml extra-virgin olive oil
- 9.86 ml Worcestershire sauce
- 4.93 ml freshly squeezed lemon juice
- 4.93 ml anchovy paste
- 4.93 ml Tabasco or your choice of hot sauce
- 4.93 ml coarse black pepper
- 1.23 ml red pepper flakes
- 227 g thick-cut hickory bacon
- 2.01 L chopped romaine hearts
- 118 ml shredded Parmesan cheese
- 237 ml garlic Parmesan croutons
Prepare
- Mince 3 clove garlic
Let's Cook
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Step 1.
In a large mixing bowl, combine 1 cup mayonnaise and 1 cup sour cream. Stir until well combined.
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Step 2.
Add ¼ cup red wine vinegar, 3 minced garlic cloves, 2 tablespoons grated Parmesan cheese, 2 teaspoons extra-virgin olive oil, 2 teaspoons Worcestershire sauce, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon anchovy paste, 1 teaspoon Tabasco (or your choice of hot sauce), 1 teaspoon coarse black pepper, and ¼ teaspoon red pepper flakes. Stir until the dressing is smooth and creamy. Pour the dressing into a jar or bowl and set aside.
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Step 3.
Place a large skillet over medium heat. Add ½ pound thick-cut hickory bacon and cook, flipping once, until crisp, about 7 to 8 minutes. Transfer the bacon to a paper-towel-lined plate to cool, then crumble or chop into small pieces.
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Step 4.
In a large bowl, combine 8½ cups chopped romaine hearts, ½ cup shredded Parmesan cheese, 1 cup garlic Parmesan croutons, and the crumbled bacon. Add the desired amount of dressing and toss until the salad is evenly coated. Refrigerate any leftover dressing for up to 7 days, or serve on the side.