All Day Lover of a Bacon Ceasar Salad

All Day Lover of a Bacon Caesar Salad.

As a chef making a Caesar Salad  the restaurants signature dish was one of the first staff training priority’s. Picking some good romaine lettuce requires several steps before plating. Making sure it’s free of rusty leaves, pesticides and grit. Washing and spin drying is absolutely necessary. Storage in a nice clean towel to ready to be chopped and tossed with your favourite caser dressing. Crisp Bacon Crunchy Croutons and Real Parmesan is a must. Olive Oil, Lemon, Garlic, Anchovy, Kosher Salt, Ground Pepper Fresh Egg Yoke and a Juicy Lemon is all that’s needed to make the dressing. Preparing the Bacon is a key to making your salad perfect. Confit as a cooking term describes when food that is cooked slowly over a long period of time as a method of preservation. Confit as a cooking term describes when cooked in it’s own grease, oil or sugar water, at a lower temperature, as opposed to deep frying or frying in its own grease, oil or sugar water, at a higher temperature, as opposed to frying. Bacon loses about 50% of its fat and resembles the taste of a most delicious deluxe version of a pork rind. The BBQ grilled crouton has been brushed with an olive oil balsamic rub with fresh picked out of the ground romaine lettuce and shaved parmesan with the traditional garlic mustard lemon caper anchovy dressing. Weather you make your own dressing or have a favourite purchased varieties, a Caesar salad is always appreciated and makes a good meal or a great side dish. Hail Caesar!