Caesar Salad

By SynDee's Kitchen
Contributed by Cindy Robinson
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Uploaded by: SynDee's Kitchen


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2 egg yolks

3 cloves garlic, minced

1 tbsp. minced onion

1 tsp. anchovy paste

1/4 cup grated Parmesan

3/4 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1/8 tsp. Tabasco sauce

2 tsp. fresh lemon juice

1/2 tsp. lemon zest

1/4 tsp. salt

1/4 tsp. white pepper

1/2 cup olive oil


1 head romaine lettuce, torn into bite-size pieces

1/2 onion, thinly sliced

10 slices of bacon, cooked (reserve fat)

1/4 cup. grated Parmesan


3 tablespoons reserved bacon fat

1 clove garlic, minced

2 cups day-old bread, cubed



Dressing: Whisk egg yolks till light and creamy. Whisk in remaining ingredients except oil. Continue whisking and slowly add oil in a slow steady stream. Cover and refridgerate.


Croutons: Stir garlic into bacon fat. Heat bacon fat just till sizzling. Add bread cubes. Toss to coat. gently fry till crispy. Drain on paper towel.


Salad: In a salad bowl.Toss lettuce, half the bacon & onion with salad dressing. Only add in enough to coat. Serve any extra on the side. Top with croutons, bacon & parmesan

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