The best Bacon Caesar Salad with Apples
Yup, this is definitely our all-time favorite salad. Why? Here are some of the delicious reasons:
- fresh, crunchy romaine lettuce
- golden, homemade croutons
- light, and not overly sweet
- extra creamy, perfectly seasoned dressing
- the meatiness of the crispy bacon is amazing
- shredded fresh parmesan cheese on top takes it to the next level
Caesar Salad Origin
According to the mighty Internet, the famous Caesar salad was created in Mexico, more precisely in a hotel called hotel Caesar. The salad quickly became famous and today it's popular all over the world. You will find it in almost every restaurant around the globe with many variations, the most famous probably being the Chicken Caesar Salad. The main ingredients in a classic Caesar salad are romaine lettuce, croutons, parmesan cheese, and a finger-licking sauce.
Caesar Salad dressing is made in a minute and it contains parmesan cheese, garlic, anchovies, black pepper, an egg, lemon juice, vinegar, oil, and dijon mustard. We use raw eggs in our dressing, but if you have any health concerns, feel free to use a pasteurized egg.
How to make this Caesar Salad your own, what to serve it with
You won’t need any additional protein in this salad, but feel free to add:
- roasted chicken breast
- instant pot chicken breast (without the sauce)
- hard-boiled eggs
- canned tuna
- pan-fried chorizo
- chopped nuts
- roasted pork
How to store this Bacon Caesar Salad with Apples
It's best to serve this Bacon Caesar Salad with Apples fresh. Feel free to store the salad dressing and croutons separately for a longer period of time.
Keep the salad dressing tightly sealed, in an airtight container, in the fridge, for up to 3 weeks.
Keep the croutons in an airtight container, at room temperature, for up to a week.
Try these divine salad recipes too
- Potato Salad with Sweet Peas
- String Bean Salad with Sesame Seeds
- Caprese Salad with White Beans
- Roasted Beets with Mint and Sultanas
- Lentil and Nectarine Salad
- Creamy Yogurt Cucumber Dill Salad
METHOD
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preparation
Preheat the oven to 210 °C / 410 °F. Arrange a rack in the middle of the oven. Line a baking sheet with parchment paper.
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croutons
Cut the baguette into 2cm or 1-inch cubes. Add the bread onto the prepared baking sheet. Drizzle with olive oil and toss to combine, then arrange in a single layer and place in the oven. Bake for 8 - 10 minutes at 210 °C / 410 °F. Stir and turn the baking sheet around once while baking.
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salad dressing
To a bowl, add the anchovy fillets, egg, garlic, lemon juice, vinegar, dijon mustard, parmesan. Using an immersion blender or a blender, mix into a smooth mixture. Gradually, in a thin stream, start adding both of the oils, while running the blender at low speed. Mix well to incorporate until the dressing is smooth and silky. Season to taste with salt and pepper. Optionally add the cayenne pepper too. Set aside until needed.
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Bacon Caesar Salad with Apples
Set a pan over medium heat. Add the bacon and cook for about 2 - 3 minutes or until golden-brown and crispy. Clean the romaine lettuce and tear into larger pieces. Clean and cut the apples into thin slices. Arrange the salad, croutons, and apples over a serving platter. Sprinkle over the crispy bacon. Using a speed peeler, shred some parmesan cheese over the salad and generously pour half of the dressing on top. Serve the other half of the dressing on aside.
