Best-ever Classic Caesar salad

Makes 6 servings Hands-on time 10 minutes total time 35 minutes

4 strips thick-cut bacon 3 hearts romaine lettuce, torn

in large pieces

½ cup shaved Parmesan cheese

Croutons

4 cups Italian bread, torn in chunks 4 tsp olive oil pinch each salt and pepper

Caesar dressing

4 anchovy fillets, chopped half clove garlic, minced 1 egg yolk 1 tsp lemon zest

2 tbsp lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce pinch salt and pepper

½ cup canola oil

¼ cup olive oil

3 tbsp finely grated Parmesan cheese

Preheat oven to 400°F. In large skillet, cook bacon over medium heat until crispy, about 8 minutes. Transfer to paper towel–lined plate to drain; break into large pieces.

Croutons

Meanwhile, place bread on large baking sheet. Drizzle with oil; sprinkle with salt and pepper, tossing to coat. Bake, flipping halfway through, until golden brown and crispy, 10 to 12 minutes.

Caesar Dressing

In 2-cup liquid measure, combine anchovies, garlic, egg yolk, lemon zest, lemon juice, mustard, Worcestershire, salt and pepper. Using immersion blender, beat anchovy mixture while drizzling in canola oil and olive oil in slow steady stream until oil is incorporated and dressing is thick and creamy. Whisk in Parmesan. Whisk in 1 to 2 tbsp water if needed to reach desired consistency.

In large bowl, combine lettuce, Parmesan, bacon and Croutons. Toss with ½ cup of the Caesar Dressing. Serve drizzled with more dressing, if desired.

per serving about 330 cal, 11 g pro, 25 g total fat (5 g sat. fat), 17 g carb (3 g dietary fibre, 2 g sugar), 35 mg chol, 633 mg sodium, 375 mg potassium. % RDI: 13% calcium, 16% iron, 92% vit A, 43% vit C, 81% folate.