779 votesCaesar salads traditionally consist of romaine lettuce, croutons, and a dressing of shredded parmesan cheese, lemon juice, olive oil, Worcestershire sauce, fresh or coddled egg, and black pepper. Chef Timothy Barton’s version of this classic dish, however, simplifies the salad. Although the dish looks like something from a fine restaurant, it isn’t difficult to prepare and harkens back to Caesar Cardini’s original 1924 creation while still offering up something new and exciting.
To reduce the balsamic vinegar to create the glaze for this dish, simply pour a bottle of the vinegar in a saucepan, bring it to a simmer, and let the amount of liquid in the pan reduce by half. This process intensifies the flavor of the vinegar.
Trim and wash romaine lettuce leaves. Pat dry with paper towel. On a baking sheet lay out your Parmesan cheese, lengthwise, about 8 inches by 1 inch. Place cheese in 350 degree F oven, for 6 to 7 minutes, until melted and slightly browning.
Remove from oven, let cool for 30 seconds. Using tongs or a palette knife remove the strip of cheese from the baking tray and roll around a mug or glass, being sure to put the seam underneath the weight of the glass, while it rests, making sure it adheres, and let cool.
On the same baking tray, lay out your two pieces of double smoked bacon flat. Place another baking tray of equal size on top, and bake in the oven for approximately 10 minutes at 350 degrees F.
Remove from the oven and take the top tray off. Lay bacon out on paper towel and pat dry excess grease. Bacon should be dark, fully cooked and after one minute out of the oven should be crispy.
