Mom's Best BLT Caesar Salad: A Tangy Family Favorite (Print Version)

Mom's Best BLT Caesar Salad brings crispy bacon, fresh greens, and a tangy homemade dressing together. A family recipe that's simply irresistible.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Gluten, Dairy, Meat

# Ingredients:

→ Salad Base

01 - 2 heads romaine lettuce, washed, dried, and chopped
02 - 1 pint cherry tomatoes, halved

→ Crispy Goodness

03 - 8 slices thick-cut bacon
04 - 3 cups day-old bread, torn into bite-sized pieces

→ Tangy Caesar Dressing

05 - 1/2 cup mayonnaise (full-fat, please!)
06 - 1/4 cup freshly grated Parmesan cheese
07 - 2 cloves garlic, minced (or more, I won't judge!)
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon Worcestershire sauce
11 - 1/4 cup extra virgin olive oil
12 - Salt and freshly cracked black pepper, to taste

→ Finishing Touches

13 - Extra Parmesan cheese, for garnish
14 - Freshly cracked black pepper, for garnish

# Instructions:

01 - Okay, first things first: bacon! Lay your thick-cut bacon in a single layer in a cold pan. I usually use a cast iron skillet; it just gets everything so evenly crispy. Turn the heat to medium-low and let it slowly render and crisp up. This takes patience, hon, usually 10-15 minutes. Don't rush it! Once it's beautifully golden and crisp, transfer it to a paper towel-lined plate to drain. Reserve about 2 tablespoons of that glorious bacon fat – we'll use it for the croutons. The smell alone is enough to make your stomach rumble, honestly.
02 - While the bacon is draining, tear your day-old bread into rustic, bite-sized pieces. Toss them in a bowl with the reserved bacon fat and a good pinch of salt and pepper, maybe a little garlic powder if you're feeling it. Spread them in a single layer on a baking sheet and pop them into a preheated 375°F (190°C) oven for about 8-10 minutes, or until they're golden brown and perfectly crunchy. Keep an eye on them, because they can go from perfect to burnt in a flash – I've learned that the hard way, oops!
03 - Now for the heart of the salad! In a medium bowl, whisk together the mayonnaise, grated Parmesan, minced garlic, fresh lemon juice, Dijon mustard, and Worcestershire sauce. Slowly drizzle in the olive oil while whisking constantly until the dressing is beautifully smooth and creamy. Taste it! This is your moment to adjust. Does it need more lemon for tang? More garlic for punch? A little more salt? Make it yours! It should smell bright and savory, honestly, it's just so good.
04 - Wash and thoroughly dry your romaine lettuce. I swear by a salad spinner; soggy lettuce is a cardinal sin in my kitchen! Chop it into bite-sized pieces. Halve your cherry tomatoes. This step is pretty straightforward, but getting the lettuce really dry is key to ensuring your dressing actually clings to it and doesn't just slide off. I've rushed this before, and the result was just... watery. Don't be like me!
05 - In a large bowl, combine the chopped romaine lettuce and halved cherry tomatoes. Now, here's the crucial part: don't over-dress! Add about half of your homemade Caesar dressing to the greens and toss gently to coat. You can always add more, but you can't take it away. I sometimes get a little heavy-handed, and then I'm just sad because it's too much. Break the crispy bacon into crumbles and add most of it to the salad, along with most of the golden croutons. Give it another gentle toss.
06 - Serve Mom's Best BLT Caesar Salad immediately, piled high on plates. Garnish with the remaining bacon crumbles, croutons, and a generous sprinkle of extra freshly grated Parmesan cheese and a crack of fresh black pepper. It should look vibrant, smell like a dream (bacon, garlic, lemon!), and taste like pure comfort. This is where all your hard work pays off, and honestly, it’s always worth it.

# Notes:

01 - Always dry your lettuce thoroughly; soggy greens are the enemy of a good salad!
02 - Don't dress the entire salad if you plan on having leftovers; it'll get soggy fast.
03 - Reserving some bacon fat for the croutons is a game-changer for flavor.
04 - For extra garlicky croutons, rub the toasted bread with a raw garlic clove before tearing.

# Equipment Needed:

01 - Large skillet or cast iron pan
02 - baking sheet
03 - large mixing bowls
04 - whisk
05 - salad spinner

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 35g
Total Carbohydrate: 20g
Protein: 15g

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