| Level: | Easy |
| Total: | 38 min |
| Prep: | 13 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces good bacon
- 1 extra large egg yolk, at room temperature
- 2 teaspoons Dijon mustard
- 2 large garlic cloves, chopped
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan
- Mesclun greens for 4, washed and spun dry
Instructions
- Preheat the oven to 400 degrees F.
- Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.
- For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times.
- Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1042 |
| Total Fat | 108 g |
| Saturated Fat | 22 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 16 g |
| Cholesterol | 104 mg |
| Sodium | 678 mg |
Reviews
Good basic recipe. Reduced the salt to 1tsp, prefer a lemon>oil ratio of 1:4 rather than here, 1:3, also used a HB egg yolk; yes the texture of the dressing is different, but once processed it’s creamy and OK, and the taste is fine. ( I use HB yolks for my Caesar salads too.
Lovely salad. Great taste!
Very good,and fresh tasting. The bacon adds so much flavor!
I added just 1 quarter teaspoon of salt though.
Bacon and parmesan are both salty, so you might wanna watch the amount of salt. But is really according to your taste. Just taste the dressing while you prepare it, as simple as that…
Bacon and parmesan are both salty, so you might wanna watch the amount of salt. But is really according to your taste. Just taste the dressing while you prepare it, as simple as that…
I think there must be a terrible mistake in the amount of salt called for — this dressing is WAY too salty, and we love salt. Try cutting the amount of salt in half before you make this, and it should be just perfect.
This was the most awesome dressing I have ever tasted. It was so simple and amazing that it has so much flavor with just a few ingredients. It would also make a nice sauce for a vegetable platter or even a fish sauce. A definite repeat keeper.
This salad recipe reminded me of a lemony ceasar salad. I cut down a bit on the lemon juice and added some honey to cut the tartness of the dressing.
Make sure you add the bacon to the salad otherwise it just tastes like lettuce with lemon.
It was a good salad, but i just put the amount of dressing in and tossed it, and it was much too juicy and much to lemony. Think it can be good, but will use less next time.
Very good and easy to make the dressing wa s excellent
I found the lemon just a teensy bit overpowering in this dressing, but other than that it was good.