BLT Caesar Salad Recipe from Cookbooks and Corks

Check out the following recipe from Cookbooks and Corks!

Ingredients

• 2 heads Romaine lettuce or 6 heads baby Romaine hearts

• Freshly grated Parmesan cheese

• 2 pints cherry tomatoes, halved

• Kosher salt and freshly ground black pepper

• 3/4 lb smoked bacon

• Sourdough croutons

• 3/4 cup mayonnaise

• 2 tsp Dijon mustard

• 1 tsp minced garlic

• 1 tsp Worcestershire sauce

• 1/3 cup freshly-squeezed lemon juice (about 3 lemons)

• 1 1/2 cups Extra Virgin Olive Oil

Directions

1. Cut bacon into a medium dice and cook in a skillet until crisp. Drain on paper towels.
2. Wash lettuce leaves and spin dry.
3. Cut crosswise into 1 1/2" pieces and place in a large salad bowl. Place bowl in refrigerator.
4. In a food processor with a steel blade, place all ingredients except olive oil and Parmesan cheese and process until smooth.
5. Add 1 1/2 cups olive oil slowly through the feed tube with the machine running until dressing is thick. Turn off machine.
6. Add 1/2 cup Parmesan and pulse a couple of times.
7. Toss salad with dressing.
8. Add bacon and tomatoes and toss again.
9. Finally, add 1/2 cup Parmesan and the croutons and toss again.