Bacon Caesar Salad

Place 8 strips of thick-cut bacon in a large, cold skillet - starting with a cold pan helps render the fat slowly and ensures even cooking. Cook over medium heat for 8-10 minutes, turning the strips every 2-3 minutes to ensure even browning on both sides. The bacon should become golden brown and crispy, with most of the fat rendered out. You'll hear the satisfying sizzle as the bacon cooks, and the kitchen will fill with that irresistible smoky aroma. Once the bacon reaches your desired level of crispiness, transfer the strips to a paper towel-lined plate to drain excess grease. Reserve 2 tablespoons of the bacon fat in a small bowl - this will add incredible flavor to your homemade croutons if you choose to make them. Allow the bacon to cool for a few minutes, then chop or crumble it into bite-sized pieces. The bacon should be crispy enough to add a satisfying crunch to every bite of salad, but not so hard that it's difficult to chew.

In a small mixing bowl, create the foundation of your Caesar dressing by mashing 3 minced garlic cloves and 2 minced anchovy fillets (if using) with the back of a fork until they form a paste - this technique releases maximum flavor from these aromatics. Add 2 large pasteurized egg yolks to the bowl and whisk vigorously to combine. Slowly drizzle in 1/4 cup of extra virgin olive oil while whisking constantly to create a smooth emulsion - this is the secret to a creamy, restaurant-quality dressing. Add 1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce, whisking after each addition until the dressing is smooth and well combined. Season with 1/2 teaspoon black pepper and 1/4 teaspoon salt, then taste and adjust seasoning as needed. The dressing should be creamy, tangy, and full of umami flavor with a perfect balance of garlic and lemon. If the dressing seems too thick, thin it with an additional tablespoon of lemon juice or a splash of water.

Place the chopped romaine lettuce in a large salad bowl - the leaves should be clean, dry, and cut into bite-sized pieces for easy eating. Pour about 3/4 of the Caesar dressing over the lettuce and use tongs or clean hands to toss the salad thoroughly, ensuring every leaf is coated with the creamy dressing. The lettuce should glisten with dressing but not be swimming in it. Add 2 cups of croutons and gently toss them in to distribute evenly throughout the salad. Sprinkle 3/4 cup of freshly grated Parmesan cheese over the salad, followed by the crispy bacon pieces. Give the salad one final gentle toss to combine all ingredients. Taste and add more dressing if needed, then finish with the remaining 1/4 cup of Parmesan cheese and a generous grinding of fresh black pepper on top. Serve immediately while the lettuce is crisp and the bacon is still warm. Provide additional Parmesan cheese and black pepper at the table for those who want extra. This salad is best enjoyed fresh and doesn't store well once dressed, so serve it right away for the best texture and flavor.