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Deconstructed Steakhouse Caesar Salad with Bacon Crouton Crunch
Indulge in this rich and hearty Deconstructed Steakhouse Caesar Salad, featuring juicy steak, crispy bacon croutons, and creamy dressing. A salad worth craving!
Welcome to a salad that takes indulgence to a whole new level, marrying the bold flavors of a steakhouse with the satisfying crunch of a Caesar salad. Our Deconstructed Steakhouse Caesar Salad combines juicy, perfectly seared steak with crispy bacon croutons and a rich, creamy dressing that will make your taste buds dance. This isn't your average salad—it's a celebration of textures and flavors that will have everyone coming back for seconds.
Imagine tender pieces of steak nestled among vibrant greens, with the salty, smoky crunch of bacon croutons providing the ultimate textural contrast. The creamy dressing, infused with garlic and Parmesan, adds a luxurious finish, while a hint of lemon brightens the dish. This salad isn't just a side dish; it's a showstopper that's perfect for any occasion you want to make truly special.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
950 kcal
per serving
Cuisine
Italian
Indulge in this rich and hearty Deconstructed Steakhouse Caesar Salad, featuring juicy steak, crispy bacon croutons, and creamy dressing. A salad worth craving!
Ingredients
- • Ribeye steak: 1 pound (about 2 steaks)
- • Olive oil: 2 tablespoons
- • Salt: 1 teaspoon, divided
- • Black pepper: 1 teaspoon, divided
- • Romaine lettuce: 2 large heads, chopped
- • Cherry tomatoes: 1 cup, halved
- • Parmesan cheese: 1 cup, shaved
- • Baguette: 1 small, cut into cubes
- • Bacon: 6 strips, chopped
- • Garlic: 2 cloves, minced
- • Mayonnaise: 1/2 cup
- • Lemon juice: 2 tablespoons
- • Worcestershire sauce: 1 tablespoon
- • Anchovy fillets: 2, minced
- • Dijon mustard: 1 teaspoon
Instructions
- 1 Preheat your grill or a grill pan to medium-high heat. Season the ribeye steaks with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Drizzle with 1 tablespoon of olive oil.
- 2 Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Let the steaks rest for 10 minutes before slicing thinly against the grain.
- 3 In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and drain on paper towels, leaving the rendered fat in the skillet. Add the baguette cubes to the skillet and toss to coat in the bacon fat. Cook until golden and crispy, about 5-7 minutes. Season with a pinch of salt.
- 4 For the dressing, whisk together mayonnaise, lemon juice, Worcestershire sauce, anchovy fillets, Dijon mustard, minced garlic, and remaining salt and pepper in a small bowl until smooth and creamy.
- 5 In a large bowl, combine chopped Romaine lettuce, cherry tomatoes, and half of the shaved Parmesan cheese. Add sliced steak and bacon croutons, gently tossing to combine.
- 6 Drizzle the salad with the creamy dressing and toss lightly to coat. Serve immediately, topped with the remaining Parmesan cheese for an extra touch of indulgence.
Serving Suggestions
- • This Deconstructed Steakhouse Caesar Salad is a meal in itself, but you can enhance its indulgence with a side of creamy mashed potatoes or a warm, crusty bread to mop up the extra dressing. For a beverage pairing, a robust red wine, such as Cabernet Sauvignon, complements the richness of the steak and bacon beautifully. If you prefer something non-alcoholic, a sparkling water with a splash of lemon provides a refreshing balance to the creamy dressing.
Storage Tips
If you have leftovers, store the steak, bacon croutons, and salad components separately in airtight containers in the refrigerator. The steak will keep for up to 3 days, while the bacon croutons are best consumed within 2 days to maintain their crunch. Reheat the steak gently in a skillet over low heat, and use the croutons at room temperature. Refrigerate the dressing in a sealed container for up to 5 days and give it a good stir before using again.
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