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Roasted Garlic Caesar Salad


For the dressing

  • 1 head of roasted garlic
  • 1 cup mayonnaise
  • 1/2 cup grated Parmesan Cheese
  • 1/4 cup white wine vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

For the Salad

  • 8 slices bacon cut into 1" pieces
  • 4 romaine hearts washed, dried thoroughly, torn into bite-size pieces
  • 1/2 cup grated Parmesan cheese


  1. To make dressing, place all ingredients except olive oil in a food processor. Puree until smooth. With motor running, add olive oil in a slow, steady stream to form thick, emulsified dressing. Transfer to airtight container. Refrigerate up to one week.
  2. Cook bacon, using method of your choice (oven, stovetop) until brown and crisp. Drain on paper towel and tear into 1" pieces.
  3. In a large salad bowl, toss romaine with enough dressing to coat lightly. Top with cheese and bacon.