Classic Caesar Salad

Steps

How to make it

Prep 18 min · Cook 18 min

1. Separate, wash, and spin-dry 綜合生菜 120 g; tear into bite-size pieces and place in a large salad bowl, keeping leaves crisp.
2. Cut 培根 80 g into pinky-width strips; in a dry skillet over medium heat with no added oil, render 4–5 minutes until fat releases and edges are crisp; drain on paper towels and keep warm.
3. Toss 麵包丁 40 g with a little rendered bacon fat, spread on a baking sheet, and bake at 180°C 8–10 minutes until golden and crisp; cool for extra crunch.
4. In a deep bowl, whisk 凱薩醬 2 tbsp, 莎莎醬 2 tbsp, and 海鹽 1/2 tsp into a dressing; taste for salt.
5. Pour about 2/3 of the dressing into the salad bowl and toss gently so each leaf is lightly coated without crushing out excess moisture.
6. Transfer dressed greens to a large platter; top with bacon and toasted croutons, then drizzle remaining dressing.
7. Finish with grated parmesan and cracked black pepper; serve while croutons are still crisp.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions