Caesar salad with blue cheese and bacon

Experience the perfect blend of flavors with our Caesar salad featuring zesty blue cheese and crispy bacon. A symphony of savory and tangy notes awaits!

Ingredients:

• 6 thick-cut slices applewood-smoked bacon
• 6 extra-large eggs
• 12 (1/2-inch-thick) diagonally cut slices of baguette
• Good olive oil
• 1 large garlic clove, cut in half
• 450g hearts of romaine lettuce, washed and spun dry
• 230g good Roquefort cheese, cut in shards
• Caesar Salad Dressing (recipe follows)
• Kosher salt and freshly ground black pepper
• 1 extra-large egg yolk, at room temperature
• 2 teaspoons Dijon mustard
• 2 teaspoons chopped garlic (2 cloves)
• 8 to 10 anchovy fillets (optional)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Kosher salt and freshly ground black pepper
• 1 1/2 cups good olive oil
• 1/2 cup freshly grated Parmesan cheese

Instructions:

1. Preheat the oven to 190 °C.
2. Lay out the bacon in a single layer on a baking rack placed on a sheet pan and bake for 25 to 30 minutes until it turns brown. Move the bacon to a plate lined with paper towels, and once it's cooled down enough to handle, cut it into large pieces. Keep it aside.
3. While the bacon is baking, put the eggs into a large saucepan and cover them with cold tap water. Bring the water to a boil, then turn off the heat and let the eggs sit for exactly 3 1/2 minutes. Use a slotted spoon to take the eggs out of the pan and immediately place them in a bowl of cold water for exactly 2 minutes. Peel and slice the eggs into halves.
4. Arrange the bread slices on a sheet pan and brush the olive oil on top of them. Toast the bread in the oven with the bacon for 8 to 10 minutes until they become golden brown. Let them cool for a minute, then rub each toast with the cut side of the garlic clove. Keep them aside.
5. On a rectangular platter, lay out the lettuce leaves and place the bacon pieces on top of the lettuce. Add the blue cheese shards on top, followed by the halved soft-boiled eggs. Drizzle the dressing over them, sprinkle with salt and pepper, then place the garlic toasts on the platter. Serve at room temperature alongside extra dressing on the side.
6. In a food processor fitted with the steel blade, combine the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons of salt, and 1/2 teaspoon of pepper. Process until a smooth mixture is achieved. While the processor is running, slowly pour the olive oil through the feed tube and process until the mixture thickens. Add the Parmesan cheese and pulse 3 times to combine all ingredients.
7. "Make it Ahead" by Ina Garten © Clarkson Potter 2014. Courtesy of Ina Garten. All rights reserved.

Summary:

• Calories: 6015 kcal
• Fat: 549 g
• Protein: 176 g
• Carbs: 109 g
• Potassium: 2932 mg
• Magnesium: 327 mg