The original Caesar salad did not have bacon, but we just couldn’t resist. Feel free to omit it for a lighter salad.
- 1 head Romaine lettuce
- 2 cups croutons
- 8-10 slices cooked bacon, crumbled (opt.)
- Grated Parmesan, for garnish, to taste
- 1 egg
- 6 anchovy filets
- 4 Tbsp parsley, chopped
- 2 Tbsp lime juice
- 2 Tbsp vinegar
- Splash Tabasco sauce
- Splash Worcestershire sauce
- Fresh ground black pepper, to taste
- ½ cup olive oil
- ½ cup grated Parmesan
Soft boil egg in a small pot of water, about 2 minutes, until only partially cooked. Reserve.
Smash anchovies, garlic, and parsley in a mortar; transfer to a bowl.
Crack egg into the bowl, scraping the insides of the shell to remove all the egg. Stir with a fork or whisk.
Add lime juice, vinegar, Tabasco, Worcestershire and pepper. Stir.
Splash in olive oil little by little, while stirring the dressing constantly. Add Parmesan.
Tear lettuce apart into a salad bowl. Add bacon, croutons, and dressing. Toss, then garnish with parmesan.