Ina Garten Caesar Salad with Blue Cheese & Bacon

Ina Garten Caesar Salad with Blue Cheese & Bacon: easy make ahead salad you prep days before a dinner party. She replaces Parmesan with Roquefort and tops each plate with soft-boiled eggs and crisp applewood bacon. Garlic-rubbed baguette toasts finish each plate.

Soft-boil the eggs for exactly 4 minutes, because a runny yolk is what binds the Roquefort and bacon on the plate. Overcook them and you lose the creamy center that makes this salad work.

Source: Make It Ahead (2014)

Ina Garten Caesar Salad with Blue Cheese and Bacon

Recipe by Adam

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

A composed romaine platter with Roquefort, soft-boiled eggs, and crisp applewood bacon, drizzled with tangy Caesar dressing and served alongside garlic-rubbed baguette toasts.

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
  

• 1 pound hearts of romaine lettuce, washed and spun dry
  

• 8 ounces good Roquefort cheese, sliced
  

• Caesar Salad Dressing (recipe follows)
  

• Kosher salt and freshly ground black pepper
  

Directions

• Preheat the oven to 375 degrees.
• Place the bacon on a baking rack set over a sheet pan and bake for 25 to 30 minutes, until the bacon is crisp. Set aside to cool.
• Meanwhile, bring a small pot of water to a full rolling boil. Carefully lower the eggs into the water and cook them for exactly 4 minutes. Remove them to a bowl of cold water and set aside for at least 10 minutes. Peel the eggs and cut them in half lengthwise.
• Place the bread slices on a sheet pan, brush with olive oil, and bake for 8 to 10 minutes, until nicely browned. While still warm, rub the toasts with the cut side of the garlic clove.
• Place the lettuce leaves on 6 individual plates and top each one with 2 pieces of bacon, 2 egg halves, and some Roquefort. Drizzle the dressing over the salads, sprinkle with salt and pepper, and serve with garlic toasts.

Notes

• MAKE IT AHEAD: Prepare the lettuce and dressing and refrigerate for up to 3 days. Roast the bacon, cook the eggs, and toast the bread. Assemble the salad before serving.
• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, OXO salad spinner, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I use a different cheese instead of Roquefort?

You can swap in Gorgonzola dolce or Point Reyes blue for a milder flavor. Stilton works too, though it crumbles differently. Avoid soft fresh cheeses like goat or feta, they will melt into the dressing instead of holding their shape on the plate.

How far ahead can I prep this salad?

Wash and dry the romaine, make the dressing, and refrigerate both up to 3 days before serving. Cook the bacon, boil the eggs, and toast the bread the morning of your dinner party. Assemble plates just before guests sit down so the lettuce stays crisp.

What if I do not have Caesar dressing on hand?

Whisk together 2 tablespoons of lemon juice, 1 minced garlic clove, 2 teaspoons of Dijon mustard, 3 anchovy fillets (mashed), and 1/2 cup of good olive oil. Season with salt and pepper. It keeps in the fridge for up to a week.

How do I get perfect soft-boiled eggs every time?

Start with a full rolling boil, lower the eggs in gently with a spoon, and time exactly 4 minutes. Move them straight to cold water for at least 10 minutes so the whites set but the yolk stays runny. Room-temperature eggs are more forgiving than cold ones straight from the fridge.

Can I store leftover assembled salad?

Dressed romaine wilts within an hour, so only dress the plates you plan to serve. Store undressed lettuce, extra dressing, and toppings separately in the fridge. They will keep 1 to 2 days. Re-crisp leftover bacon in a 375-degree oven for 3 minutes before reassembling.