Celery Caesar Salad with Bacon Breadcrumbs

SERVES 4

When it comes to things as iconic as a Caesar salad, I typically like to keep it classic and work toward perfecting the technique. But that was before I was inspired to try some crisp, thinly sliced celery and smoky bacon–laced breadcrumbs to enhance the already perfect balance in a Caesar salad. And it truly does. There is something about that extra-fresh crunch from the celery and the way that the breadcrumbs coat the leaves and dressing (in lieu of the cumbersome crouton) that really takes a classic Caesar to another level.

FOR THE BACON BREADCRUMBS

Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking Jodi Moreno

• 3 slices bacon

• 1⁄2 cup panko breadcrumbs Kosher salt

• Freshly ground black pepper

FOR THE DRESSING

• 3 oil-packed anchovy filets

• 1 large garlic clove

• Kosher salt

• Freshly ground black pepper

• 1 large egg yolk, room temperature

• 2 tablespoons fresh lemon juice

• 1⁄2 teaspoon Dijon mustard                                                   

• 2⁄3 cup vegetable oil

• 1⁄4 cup grated Parmesan cheese, plus some more for topping the salad                                                           

FOR THE SALAD

• 3 celery stalks, halved and julienned

• 3 romaine hearts, trimmed and torn in half or quarters

DIRECTIONS                                               

TO MAKE THE BREADCRUMBS, cook the bacon in a frying pan over medium heat until it is well done and crisp, and transfer it to a paper towel–lined plate to remove excess oil. Then transfer the bacon to a food processor and pulse until you have a fine crumb. Add the panko to the food processor and pulse just a couple of times to incorporate. Taste and add a pinch or two of salt and black pepper, as you feel it is necessary. Set aside until you’re ready to assemble the salad.

TO MAKE THE DRESSING, place the anchovies and garlic onto a cutting board with a pinch of salt and some ground black pepper and mince together until the mixture forms a smooth paste. Transfer to a bowl with the egg yolk, lemon juice, and mustard and whisk to combine. Then add the oil in a slow stream while whisking until the dressing is a thick, creamy consistency. Add in the grated Parmesan, and taste and adjust the seasoning if necessary. 

TO ASSEMBLE THE SALAD, place the lettuce and celery in a large serving bowl. Add the dressing while tossing to evenly coat the leaves until they are sufficiently dressed. Finish with the breadcrumbs and some additional Parmesan and black pepper. Serve immediately.

Recipes excerpted from Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking by Jodi Moreno. Photography by David Alvarado. Reprinted by permission of Gibbs Smith Books.

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