Pan-Seared Caesar Salad – the easiest way to elevate your salad game

Instructions

1. In a blender or food processor, combine the garlic, egg yolks, anchovies, capers, sherry vinegar, lemon zest, Parmesan, Worcestershire sauce, salt, and black pepper and blend until smooth.

2. With the motor running, slowly drizzle in the olive oil until the dressing is thick, creamy, and emulsified. Taste and adjust the seasoning if needed, then set aside.

3. Place a stainless steel frying pan over medium heat, add the bacon and cook until deeply golden and crisp, allowing the fat to fully render. Transfer the bacon to a plate making sure to leave the rendered fat in the pan.

4. In the same pan, add the bread cubes and toss them in the bacon fat. Cook, stirring often, until golden and crisp on all sides. Transfer the croutons to the plate with the bacon and sprinkle with Parmesan cheese while still warm.

5. Increase the heat to medium-high. Place the romaine halves cut-side down in the hot pan and sear for 30–60 seconds, just until lightly charred and warmed through while still crisp.

6. Arrange the romaine directly on the pan, spoon the dressing over the warm lettuce, then top with the crispy bacon, croutons, freshly ground black pepper, and extra Parmesan and serve immediately