Bacon House Salad
Prep time
Total time
Category: Salads
Cuisine: American
Servings: Serves 4
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Water
  • 1½ teaspoons Tarragon (fresh)
  • 3 tablespoons Parsley
  • 1 Garlic Clove
  • ½ cup Mayonnaise
  • ¼ cup Sour Cream
  • 1 Anchovy Fillet
  • 2 Romaine Lettuce Hearts
  • 2 tablespoons Chives
  • 4 slices Bacon
  • 1 Roma Tomato
  • ½ Shallot
  1. Combine lemon juice, water, taragon, parsley, garlic clove, mayonnaise sour cream and anchovy in a food processor and pulse until all ingredients have been fully incorporated. Adjust seasoning, reserve.
  2. Cook bacon until crispy, transfer to paper towels and let cool down
  3. Slice shallots thinly, reserve
  4. Slice tomato in half, discard seeds and chop it up into small dice, reserve
  5. Roughly shred lettuce hearts, transfer to a bowl and coat with dressing
  6. Transfer lettuce to serving plates, garnish with tomato, shallots and chives. Top with crumbled bacon
The dressing can be made a day in advance. It will keep in the refrigerator for up to a week
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