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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.
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Cook bacon, using method of your choice (oven, stovetop) until brown and crisp. Drain on paper towel and tear into 1" pieces.
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In a large salad bowl, toss romaine with enough dressing to coat lightly. Top with cheese and bacon.