Crispy bacon, golden croutons, creamy dressing — this Caesar Salad is a timeless classic. Baking the bacon and bread together on one tray makes this recipe easy, fuss-free, and ideal for everything from casual lunches to dinner party starters.
Why You’ll Love This Recipe
- One-tray baking: Croutons and bacon crisp up beautifully together.
- Homemade Caesar dressing: Creamy, lemony, and just the right hit of anchovy.
- Lighter dressing: Uses less parmesan without sacrificing flavour.
- Flexible base: Add grilled chicken, eggs, or even prawns for a more substantial meal.
A Note on the Original Caesar Salad
The original Caesar Salad was created in the 1920s by Caesar Cardini, an Italian-American restaurateur working in Tijuana, Mexico. The traditional version featured just a few simple ingredients: romaine (cos) lettuce, garlic, lemon juice, egg, Worcestershire sauce, olive oil, and parmesan cheese — no bacon, no croutons, and certainly no chicken.
While I love a fully loaded Caesar like the one below, sometimes I strip it right back and just make the dressing, tossing it through crisp cos leaves for a lighter, more traditional feel. It’s a beautiful reminder of how good simple things can be.
Ingredients
- Eggs
- Dijon mustard
- Garlic
- Anchovy fillets, finely chopped
- Fresh lemon juice
- Light olive oil (not extra virgin)
- Finely grated parmesan
- Cos (romaine) lettuce
- Streaky bacon
- 2 cups cubed sourdough bread or any white bread
- 1/2 tsp garlic powder (optional)
- Salt and pepper
Storage Tips
- Dressing: Keep in the fridge for up to 3 days in an airtight container.
- Croutons: Store in an airtight container at room temperature for 2–3 days.
- Salad: Best enjoyed fresh. If prepping ahead, keep elements separate and toss just before serving.
Serving Suggestions
- Make it a meal: Add grilled chicken, a poached egg, or roast cauliflower.
- Pair with: A crisp white wine like a Pinot Grigio or Chardonnay.
- Looking for more fresh ideas?
Browse all our Salad recipes here for seasonal sides and light mains.
Final Thoughts
This Caesar Salad with Crispy Bacon hits all the right notes — salty, crunchy, creamy, and fresh. Cooking everything on one tray streamlines the process and reduces mess, making it perfect for weeknights or when entertaining. With a lighter dressing and perfectly crisp bacon, soft-boiled eggs, and a few anchovies on top, it’s proof that simple recipes are often the best.
And when you’re after something even simpler? Just make the dressing and toss it through crisp cos leaves — it’s as close as you can get to the original Caesar, and just as satisfying.
Classic Caesar Salad with Crispy Oven-Baked Bacon
Equipment
- 1 Baking tray
- 1 large salad bowl or serving platter
- 1 small bowl for the dressing
Ingredients
For the dressing:
- 1 egg yolk room temperature
- 1 tsp Dijon mustard
- 1 garlic clove finely grated or minced
- 2 anchovy fillets finely chopped (or 1 tsp anchovy paste)
- 2 tbsp fresh lemon juice
- ¼ cup 60 ml light olive oil (not extra virgin)
- 1 tbsp finely grated parmesan
- Freshly cracked black pepper
For the salad:
- 1 large cos romaine lettuce, washed, dried, and torn into pieces
- 2 tbsp finely grated parmesan
- 4 rashers streaky bacon
- 2 soft-boiled eggs peeled and halved
- 4 anchovy fillets for garnish (optional)
For the croutons:
- 2 cups cubed sourdough bread
- 2 tbsp olive oil
- ½ tsp garlic powder optional
- Pinch of salt
Instructions
- Preheat the oven to 180°C (fan-forced). Line a large baking tray with baking paper.
- Place bacon rashers on one side of the prepared tray and bake for 12 minutes. Meanwhile, toss the sourdough cubes with olive oil, garlic powder (if using), and a pinch of salt. After 12 minutes, flip the bacon and add the croutons to the other side of the tray. Continue baking for 8 minutes, tossing the croutons once, until the bacon is crisp and the croutons golden. Remove from the oven and drain bacon on paper towel. Once cool, crumble or chop.
- To make the dressing, whisk together the egg yolk, mustard, garlic, anchovy, and lemon juice in a medium bowl. Slowly drizzle in the olive oil while whisking until emulsified. Stir in parmesan and season with black pepper if desired. Taste before adding salt — it may not be needed.
- To cook the eggs, bring a small pot of water to a boil. Gently lower in the eggs and boil for 6½ minutes. Transfer to cold water to stop the cooking, then peel and halve.
- To assemble the salad, combine the lettuce with most of the croutons, bacon, and parmesan in a large bowl. Drizzle over the dressing and toss gently to coat.
- Top with halved eggs, anchovy fillets (if using), the remaining croutons and bacon, and a final sprinkle of parmesan. Finish with freshly cracked black pepper and serve immediately.
One of my favorite salads this was so good 😋😋