Cornbread Caesar Salad

A southern twist on the crowd-pleasing caesar salad. The salinity of the dressing with the sweetness in the cornbread croutons makes for a well balanced salad perfect for your next cookout!

Prep:10 minutes
Cook:10 minutes
Yield:Serves 8

This caesar dressing is a favorite of ours because there's no raw egg yolk (traditional to caesar), but it carries the same flavor and salinity we all love from the classic. You can always use this salad dressing for a traditional caesar, but the cornbread croutons and bacon really shout southern cookout. Your guests will really appreciate the special flare. 

1 1/2 tablespoons Dijon mustard
2 large cloves garlic, grated
Salt & coarsely ground black pepper 
1/2 cup lemon juice, more to taste
1 tablespoon caper juice 
2/3 cup olive oil
1/3 cup canola oil 
1/4 teaspoon anchovy paste
3 Tbsp parmesan, grated
2 Sleeves of Petite Living Romaine
4 slices House Cured Bacon
Cornbread, cubed and baked (any preferred recipe)
Preheat oven to cornbread instructions. Make your preferred cornbread (We use Jiffy when we're in a hurry, but any traditional cornbread recipe works). Once baked, let cool. Turn oven heat to 375℉ for future steps.
In a skillet, cook bacon to crispy and lay aside to cool.
When cornbread is cooled, cut into 1 inch cubes and lay on a sheet tray. Bake cubes for 10-12 min in a 375 degree oven.
For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper by whisking in a medium bowl. While whisking, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil, while whisking. Taste for seasoning. Too lemony? Add more oil. Too oily? Add more lemon. Whisk in the anchovy paste and a few tablespoons grated Parmesan.
To assemble: Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Top with bacon and warm cornbread croutons and serve immediately.