A Caesar salad usually plays second fiddle to whatever is next to it. This one doesn't. Four slices of bacon and a whole avocado turn a head of romaine into a real meal for two.
The dressing does most of the heavy lifting, so buy one you actually like the taste of. Everything else is crunch, salt and cream.
You'll want a big bowl. Romaine takes up a lot of room before it's tossed, and a cramped bowl means half the leaves never meet the dressing.
Tips & Tricks
- Cook the bacon ahead and keep it at room temperature in a paper towel lined container. Crumble it right before you toss the salad.
- Cut the romaine into roughly 1-inch pieces. Smaller than that and it wilts under the dressing.
- Dice the avocado last so it doesn't brown while you're working.
- Toss the leaves with dressing first, then fold in the bacon, avocado, croutons and parmesan so the heavy pieces don't sink to the bottom.
Step-by-Step Instructions
1. Cook and crumble the bacon
Cook 4 slices of bacon in a skillet over medium heat until deep brown and crisp, turning as needed. Drain on paper towels, let them cool for a few minutes, then crumble into rough pieces. If you're building the salad right away, start here so the bacon has time to cool.
2. Cut the romaine
Slice 1 head of romaine into pieces about 1 inch wide, working from the leafy top down to the base. Rinse well and dry thoroughly, then pile it into a large salad bowl. Dry leaves matter here, since water on the lettuce thins the dressing.
3. Dice the avocado
Halve 1 avocado, remove the pit, and cut the flesh into roughly 1/2-inch cubes. Scoop them out with a spoon.
4. Toss everything together
Add the crumbled bacon, diced avocado, 1/2 cup croutons, 1/2 cup shaved parmesan and 1/4 cup Caesar dressing to the bowl. Toss gently until every leaf is coated. Stop as soon as it looks evenly dressed, because overworking it crushes the avocado.
5. Finish with parmesan
Divide between two bowls and shave a little extra parmesan over the top. Serve right away.
How to Store Bacon Avocado Caesar Salad
Refrigerator
Dressed salad doesn't keep well. Store the components separately in airtight containers for up to 2 days, keeping the avocado tightly wrapped with its pit, and toss just before eating.
Freezer
Not suitable. Lettuce, avocado and dressed salad don't freeze well.
Reheating
No reheating needed. If you stored the bacon separately, warm it in a dry skillet for 2 minutes to bring back the crunch.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
You can prep the parts up to a day ahead. Cook and crumble the bacon, wash and dry the romaine, and shave the parmesan, then keep each in its own container in the fridge. Dice the avocado and toss everything together just before serving.
Q: How do I keep the avocado from turning brown?
Cut it last and toss it with the dressing right away. If you have to prep it early, press plastic wrap directly onto the surface and refrigerate. A squeeze of lemon also slows browning.
Q: Can I use a different lettuce?
Romaine is the classic for a reason, since the sturdy ribs hold up to a thick dressing. Butter lettuce is softer and will wilt faster, and iceberg gives you crunch but less flavor.
Q: What's the best way to cook the bacon?
A skillet over medium heat gives you good control and takes about 10 minutes for 4 slices. You can also bake it on a foil-lined sheet pan at 400°F for 15 to 20 minutes, which keeps the stovetop free.
Q: How much dressing should I use?
Start with 1/4 cup for one head of romaine and add more if it looks dry. Romaine soaks up dressing quickly, so it's easier to add than to fix an overdressed salad.
Bacon Avocado Caesar Salad Recipe – Ready in 45 Minutes
Crisp romaine tossed in tangy Caesar dressing with crumbled bacon, creamy avocado, shaved parmesan and crunchy croutons. A hearty salad for two.
Ingredients
Instructions
- 1Cook and crumble the bacon — Cook 4 slices of bacon in a skillet over medium heat until deep brown and crisp, turning as needed. Drain on paper towels, let them cool for a few minutes, then crumble into rough pieces. If you're building the salad right away, start here so the bacon has time to cool.
- 2Cut the romaine — Slice 1 head of romaine into pieces about 1 inch wide, working from the leafy top down to the base. Rinse well and dry thoroughly, then pile it into a large salad bowl. Dry leaves matter here, since water on the lettuce thins the dressing.
- 3Dice the avocado — Halve 1 avocado, remove the pit, and cut the flesh into roughly 1/2-inch cubes. Scoop them out with a spoon.
- 4Toss everything together — Add the crumbled bacon, diced avocado, 1/2 cup croutons, 1/2 cup shaved parmesan and 1/4 cup Caesar dressing to the bowl. Toss gently until every leaf is coated. Stop as soon as it looks evenly dressed, because overworking it crushes the avocado.
- 5Finish with parmesan — Divide between two bowls and shave a little extra parmesan over the top. Serve right away.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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