As we walked to the Cafe De Flore in Saint-Germain in Paris for a quick bite to eat, nothing could prepare me for the Bacon Caesar Salad. With thick strips of bacon mixed into crisp romaine lettuce topped with shaved parmesan cheese for the perfect bite!
A restaurant as popular as the Eiffel Tower in Paris, Cafe De Flore dates back to the 1880s serving a famous clientele, which in the past included high-profile writers and philosophers. Today, this historical cafe is still serving a late-night meal after a trip to the Eiffel Tower.
It was the caesar salad that got to me, with crispy bacon and tons of thick shredded cheese on top. The ironic thing is that Caesar salad was invented in the early 1920s by Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico.
To think this recipe traveled to Paris France to be enjoyed by millions of people that come in to eat at Cafe De Flore. Now let's take a journey back to Paris and get started with some creamy caesar dressing topped with crispy bacon and homemade croutons from the soft baguette I made last week. Nothing should ever go to waste!
Ingredients Needed
Creamy Dressing
- Mayonnaise
- Garlic powder, fresh garlic
- lemon juice concentrate
- Dijon mustard
- Worcestershire sauce
- Salt
- Water
- Parmesan cheese
- Sea salt
- Freshly ground black pepper, to taste
Crunchy Croutons
- Olive oil
- Soft Baguette
- Garlic Powder
Salad
- Crunchy romaine lettuce
- Tomatoes
- Soft-cooked eggs
- Smoky bacon
- Shaved Parmagino cheese
Step By Step Instructions
I used a pan, bowl, and blender for the recipe. A salad spinner to wash my salad but not needed.
Homemade Caesar Dressing
Step 1: Place all ingredients in a blender and mix until smooth.
Step 2: Add cold water a little at a time if the dressing is too thick.
Crunchy Croutons
Step 1: Cut the bread into cube sizes. Lightly oil the baking sheet then place the bread cubes. Sprinkle garlic powder on top.
Step 2: Place in the oven at 350º degrees for about 25 minutes. Let cook for 10 minutes then mix around and return to the oven. When golden brown remove and place on a dish to cool off.
Crunch Bacon
Step 1: Cut the bacon into half strips and place in pan on medium heat. Flip on the other side once brown and crispy on one side and repeat.
Step 2: Drain the bacon on a plate with paper towels underneath to the plate to drain the grease. Let cool at room temperature.
Salad Bowls
Step 1: Wash and cut the hearts of romaine lettuce, and let dry completely so it will not make the crotons soggy.
Step 2: In a large bowl place a single layer of lettuce, place the following on top of the lettuce, cut the boiled eggs, tomatoes, and bacon, then crotons on top.
Step 3: Shave the Parmesan cheese on top and drizzle the salad dressing on top. Add salt and pepper as deserved. Enjoy!
Classic Caesar Salad
The natural flavor of a traditional Caesar salad dressing is made with raw eggs. The egg yolk with the canola oil is what makes that mayo taste. I skipped that and used mayo instead for the salad dressing. I also did not use the anchovy paste or anchovy extract for the dressing and substituted it with Worchester sauce.
Ways to Serve
This is a great side dish or a complete meal by adding more protein. Adding to the salad some leftover chicken such as grilled chicken or rotisserie chicken now you have a chicken caesar salad. A glass of white wine is a great compliment to this salad.
Tips And Tricks
- I make my salad dressing first and keep it in the refrigerator until time to serve.
- When I serve the salad, I will serve the dressing on the side so my husband can place as much dressing as he wants. He loves a lot of salad dressing and I like a little dressing on top.
Frequently Asked Questions
Can I make it ahead of time?
Yes, everything can be made ahead of time. I like to prepare the dressing first and then the rest that way the dressing is cold.
Have Leftovers?
If any romaine hearts are left, store them in an airtight container with a paper towel inside to absorb the moisture. I never have bacon leftovers so let me know if you do. I will store the crotons in an airtight container also.
This Bacon Caesar Salad takes a little bit of time to make compared to other salads but so worth it. It's full of flavor and everything goes so well together for that perfect bite! I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!
More French Recipes
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Bacon Caesar Salad
Equipment
- 1 mixer
- 1 Bowl
- 1 frying pan
Ingredients
Dressing
- ½ cup mayonnaise
- 1 garlic clove minced
- 2 teaspoons lemon
- 2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ⅓ cup Parmesan cheese
- 1 tablespoon water
- Freshly ground black pepper, as desired
Croutons
- 2 cups soft baguette, sliced in cubes
- 1 tbsp olive oil, spray on
- 1 tsp garlic powder
Salad
- 6 cups Romaine Lettuce
- 6 eggs, sliced
- ½ cup cherry tomatoes
- ½ pound bacon
- ½ cup Parmesan, shaved
Instructions
Dressing
- Place all ingredients in a blender and mix until smooth.
- Add cold water a little at a time if the dressing is too thick.
Croutons
- Cut the bread into cube sizes. Lightly oil the baking sheet then place the bread cubes. Sprinkle garlic powder on top.
- Place in the oven at 350º degrees for about 25 minutes. Let cook for 10 minutes then mix around and return to the oven. When golden brown remove and place on a dish to cool off.
Bacon
- Cut the bacon into half strips and place in pan on medium heat. Flip on the other side once brown and crispy on one side and repeat. Drain the bacon on a plate with paper towels underneath to the plate to drain the grease. Let cool at room temperature.
Salad
- Wash and cut the hearts of romaine lettuce, and let dry completely so it will not make the crotons soggy.
- In a large bowl place a single layer of lettuce, place following on top of the lettuce, cut the boiled eggs, tomatoes, and bacon, then croutons on top.
- Shave the Parmesan cheese on top and drizzle the salad dressing on top. Add salt and pepper as deserved. Enjoy!
Notes
- I make my salad dressing first and keep it in the refrigerator until time to serve.
- When I serve the salad, I will serve the dressing on the side so my husband can place as much dressing as he wants. He loves a lot of salad dressing and I like a little dressing on top.
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