Add the chicken and sauté 3 minutes a side, or until done to your liking. Caesarsalade. Before serving, top the. Ken's Steak House Lite Caesar Salad Dressing, 16 fl. Whisk in the olive oil slowly until thoroughly incorporated. Wait to add the croutons or dress the salad until serving time. 1/3 cup parmesan cheese (shredded or shaved) 1 1/2 tsp red wine vinegar. STEP THREE – While the croutons are baking whisk up the dressing. Green Salads. Transfer the bacon to a paper towel and chop it once cool. Grill the romaine, cut-side down, until char. Pour the dressing over the top and stir to combine. Sprinkle over the parmesan shavings, the croutons, and black sesame seeds, if using. Bake for 20-25 minutes, or until the chicken is cooked through at a temperature of 165ºF. Salad: Leftover Caesar Salad can be kept in the refrigerator for up to 4 – 5 day in a covered container. Directions. Let stand 10 minutes. Makes salad feel like an indulgence. 2 tablespoons fresh lemon juice, from 1-2 lemons. 1 tablespoon Dijon mustard. Needs more salt: add anchovy oil, parmesan, or salt. Place the lettuce, tomatoes and beans in a large bowl. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Toss the salad to combine and serve. All you do is place all of the ingredients in a blender and process them until smooth. For the salad: Heat a large skillet over medium heat. View Recipe. 3 – Roasted Beets. Caesar salade met croutons, ei, ansjovis en Parmezaanse kaas – Het originele recept voor caesar salade bestaat uit slechts zes ingrediënten: romaine sla, knoflook, Parmezaanse kaas, croutons, ei en Worchestershire-saus. Add the garlic and cook, stirring, until aromatic and golden, about 3 minutes. Toss together the romaine lettuce, grape tomatoes (if using), cooked chicken, and parmesan cheese. You can make the dressing ahead and keep it in the refrigerator. $3. In a blender, combine the garlic, lemon juice and Dijon mustard. Of course we have a full-menu with other delicious items. Assemble and serve: In a bowl, combine pasta, bacon, tomatoes, lettuce, and chicken. ¼ cup red or white wine vinegar. Remove the individual leaves, then wash and dry in a salad spinner. Slice each romaine head in half and brush both sides with Primal Kitchen Avocado Oil. Tear the romaine. Brand 2: Ken's Chef's Reserve Creamy Caesar With Roasted Garlic. Directions. Bake until deeply golden brown and crisp, 12 to 14 minutes. Toss well to evenly coat. Rub with the remaining garlic. Bring to a boil, reduce heat to a simmer, and cook for 20-30 minutes or until a pastry needle or the point of a paring knife. Serve in a large salad bowl, top with with the chicken pieces/strips. To make garlic croutons: Toss pieces of bread with some olive oil, garlic powder, and salt, then bake in the oven at 350°F (175°C) for 10-15 minutes or until they’re crispy and golden brown. Add all of the ingredients to a large mason jar. Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Set aside while you prepare the croutons and the dressing. While continuing to whisk constantly, drizzle extra virgin olive oil into the bowl in a steady stream until fully emulsified. Try our healthy twist on a chicken caesar salad with long-stem broccoli and a creamy mustard dressing. Lightly brush all. Add the garlic and pulse until the mixture is well blended. Instructions. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Cheese: Parmesan brand & quantity can significantly change the taste. Taste for salt and pepper, add honey if desired, then add the grated cheese and stir to combine. Make the dressing: Add minced anchovies (or anchovy paste, if using) and eggs to the oil-garlic mixture. Cook pasta according to package instructions then rinse in cold water and drain. Refrigerate until using. plus 2¼ tsp. 1/2 tsp sea salt (or to taste)Whisk lemon juice, Dijon mustard and mayonnaise in a mixing bowl. Instructions. Taste, add more lemon juice, salt. The longer the better, but the chicken will still be great if you only have 20 minutes. Use immediately, or refrigerate in a sealed container for up to 3 days. Keep in an air tight container in the fridge for up to one week. Add the egg yolks and blend the mixture for about 2 minutes. Add more dressing and parmesan cheese, if desired. Heat over medium-high heat, until the oil sizzles when you add a drop of water. Unsure what to serve them, Caesar pulled out whatever he could find in the kitchen and settled on a salad, tossing it tableside and serving it out of a giant bowl. medley, crispy fried brussels sprouts, pasta salad, gem salad, or caesar salad riverside • $28/pp includes assorted mini sandwiches (cheeseburger, turkey club, deluxe grilled cheese), caesar salad, seasonal vegetable medley, and truffle mac & cheese Taco bar • $24/pp Build your own tacos! sELECT TWO: • chicken • carnitas • fajita. Freshly ground black pepper. This classic uses raw egg yolks to build a creamy emulsion without any cream. 2) Add 3 anchovy fillets. Preheat a grill to medium high. 2. How to Make Homemade Caesar Salad Dressing. 45-50 mins) tossing halfway through cooking. Toss until well combined. 59 seconds. With blender on low speed, drizzle in olive oil in a thin slow stream (this should take a few minutes). Stir the dressing and then taste to adjust the seasoning if needed. Let it cool for 5 minutes and toss with 1/4 cup Caesar dressing. Slowly whisk in the oil until emulsified. In the meantime, set aside about 1/4 of the Caesar dressing. Whisk together fresh lemon juice, egg yolks, garlic, anchovies (or anchovy paste), black pepper, and Worcestershire sauce. Whisk in egg yolks, 2 Tbsp. Get the recipe: Julia Child’s Caesar Salad recipe. Add the Dressing Ingredients into a bowl, whisk well until emulsified. salt, and a few grinds of pepper. In a medium bowl, stir together the Parmigiano-Reggiano cheese, flour and. Total Time 10 mins. Drain, then transfer to a large bowl. Whisk thoroughly. Set a pan over medium high heat and place the slices of bacon onto the pan. If possible, refrigerate it for. Chill if desired in the fridge, and then drizzle it over romaine lettuce, croutons, and parm!Best Creamy Caesar Salad. Next, add in the romaine, sliced avocado, halved tomatoes and roasted chickpeas; toss again until well combined. Caesar salad was in vogue through the summer and fall, and slot-machine hot dogs still prevailed in the larger cities" (pp. This is my preferred way to make this dressing. Toss until well combined. 59s. The first cite Merriam has is from the "Britannica Book of the Year, 1950", from the article "Fads of 1949": "In foods, fads were limited. Pre-heat the oven to 180C / 360F. Heat grill until hot, about 5 minutes. In a small bowl, whisk together the mayo, Parmesan cheese, lemon juice, Worcestershire sauce, mustard and garlic. 2-3 Tbsp lemon juice, to taste. Print Recipe. Add all the marinade ingredients to the chicken, and set aside for 20 minutes to 3 hours to allow the flavors to soak in. Process. Tear the baguette half into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Assemble the salad: In a large bowl, toss the lettuce with enough dressing to lightly coat the leaves (or to your preference). How to Grill Salad. Cut chicken on diagonal into strips then marinate overnight in the refrigerator. 1 garlic clove, minced. It has the right consistency, too: It’s not too thin, chunky, or mayonnaise-y in its texture. Toss bread with oil and spread in a single layer on a large baking sheet. Drain, then transfer to a large bowl. Place chicken on pan, reduce heat to medium and cook 4-5 minutes per side or until spices are dark and caramelized, being careful not to burn them. Run under cold water and drain well. Hail Caesar Dressing and Marinade made with avocado oil! PRIMAL KITCHEN® has a dressing to rule them all, made without gluten, dairy, soy, or canola oils. Remove bread with a slotted spoon and drain on paper towels. Let cool completely. Remove the garlic. 6 ¢/fl oz. Directions. Cook until fragrant, about 2 minutes. In a large bowl, toss romaine lettuce with desired amount of dressing. Slowly whisk in olive/canola oil until dressing is creamy. Make with an Immersion Blender. You want about 2 cups of bread cubes. FOR THE SALAD: Clean and oil cooking grate. Heat a grill to medium to medium-high heat. If using canned salmon, mix it with a drizzle of olive oil and salt and pepper to taste. Remove chicken from marinade and discard marinade. Remove the bowl cake and cut in half horizontally with a long serrated knife. Preheat oven to 375 degrees F. This can be done a few days ahead of time! Toss the lettuce. Soak the raw cashews overnight if you don't have a quality, high-speed blender. Toast in the skillet for 7 minutes until golden. Drain hot water and run cold water over the pasta to stop the cooking process and remove any excess starches. The following are the nutritional facts of a Caesar salad without dressing and Caesar salad with regular dressing. Brush the bread slices with the remaining tablespoon of olive oil. The documentation of the collocation "Caesar salad"/"Caesar's salad" is thin. hearts of romaine, garlic-herb croutons, shaved parmesan cheese, and classic Caesar dressing; serves 6, very generously. Top & serve. Place the mixture in a plastic bag and refrigerate for 30 minutes to 1 hour. Add all dressing ingredients to a blender and mix on high speed until. Pour the dressing over the top and stir to combine. You can also use a good squeeze of anchovy paste. Mary In A Minute: Fridge Leftover Pot Pie. Heat oil in a large skillet over medium heat. Whisk until well blended. Drizzle 1 tablespoon of olive oil along the inside edge of the bowl and toss the bread cubes. Drain off excess fat, add an additional tablespoon of olive oil to the pan, and then drop in the cubed baguette. To make the dressing in a food processor or blender, combine the lemon juice, garlic, mayonnaise, Dijon mustard, Worcestershire sauce, ½ teaspoon salt and ⅛ teaspoon black pepper. Directions In a small bowl, whisk the first 7 ingredients. Generally, caesar salad is a relatively affordable meal option and can be a great light option for lunch or dinner. 2 tablespoons olive oil. Whole30 Approved, Paleo Friendly, and Keto Certified, this classic pantry staple is made with avocado oil, apple cider vinegar, and herbs and spices, for delicious flavor without compromise. Coat chicken well on both sides with blackening mix. For the Caesar Dressing: Whisk the egg yolks, Dijon mustard, and 1 1/2 tablespoons lemon juice together in a small bowl. I sampled a lot of dishes (family style for the win!) but the stand outs were the fried zucchini and the Caesar salad. There's nothing like a delicious easy to make fresh Caesar salad recipe that is served with homemade dressing and croutons! Subscribe caesar salad in 3 easy steps. Dotdash Meredith Food Studios. Make the Caesar dressing. Chop the lettuce or tear it apart into bite sized pieces. Place into extra large bowl. Cut the salmon into 1 1/2- to 2-inch pieces (about 16 total). Step 2: Make the homemade croutons. In a large bowl, toss the kale with the croutons and two-thirds of the dressing. 1/4 hothouse cucumber, thinly sliced. Add the chicken and toss to coat. Add the Parmesan, anchovy paste, lemon juice, Dijon, red wine vinegar, Worcestershire sauce, salt, and pepper. Breathe new life into classic Caesar salad with simple additions like marinated shrimp, shiitake mushrooms, tofu croutons, and more. You can make. In a shallow bowl, mix flour, salt and pepper. 1 teaspoon garlic powder. In a small pan over medium heat, add the oil, minced garlic, and oregano. Working in batches, lift out and drain on a kitchen towel, then dry in a salad spinner. Hail Caesar Dressing and Marinade made with avocado oil! PRIMAL KITCHEN® has a dressing to rule them all, made without gluten, dairy, soy, or canola oils. Preheat oven to 375°F. Add. You don’t need a whisk and you don’t even need a bowl to make this dressing. Add 1 cup grated cheese; set aside. Serve immediately. For the dressing - boil sunflower seeds for 10 minutes until soft, then drain and add to blender. Litehouse Creamy Avocado Ranch Refrigerated Salad Dressing, 20 Fluid oz Bottle. 2. Process until. 3 Transfer to a parchment paper lined baking sheet. Cook for 2 1/2 minutes and remove from the water. oz. Make the Salad. Toss gently until lettuce is evenly coated. 3 Transfer to a parchment paper lined baking sheet. Toss bread with oil and spread in a single layer on a large baking sheet. 59s. Whisk in half of the Parmesan cheese. Directions. Slowly. 5 ounces diced canned or fresh cooked chicken breast Caesar Dressing, recipe follows. 1 tablespoon capers. Add in the lemon juice from the grilled lemons, egg yolks, Dijon mustard, and olive oil and blend until combined. Drizzle bread slices with olive oil. Instructions. Invented by Caesar Cardini in Tijuana Mexico, this is THE original Caesar salad recipe. Assembling the Caesar Salad. Top with dressing as desired and toss to combine. 3. Klop druppelsgewijs de olie erdoor zodat er een stevige mayonaise ontstaat. Quantity. How to Make Allen Miglore’s Caesar Salad. Using a meat tenderizer, pound the chicken a bit to thin it. Preheat oven to 180°C (160°C fan-forced). You may not need all of the dressing. Make the croutons: Combine. To assemble the salad, in a large mixing bowl combine the pasta, lettuce, croutons, cooked chicken, cherry tomatoes, avocado, parmesan, and drizzle with Caesar dressing. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Instructions. Add balsamic vinegar, Worcestershire sauce, and the juice of one whole lemon. Follow the basic recipe for dressing and romaine. Pulse until the ingredients are combined. Splits de eieren en meng de eidooiers met de knoflook, ansjovis, mosterd, rasp en het sap van de citroen. Soak the anchovies in a bowl of water, 5 minutes. Add pepitas to the baking tray along with the tortilla strips, and spray lightly with olive oil and sprinkle with sea salt. Add the anchovy filets and continue to smash into. Avoid: Bolthouse Farm's Creamy Caesar. (Try baked chicken breast !) Rest for 5 minutes, then slice against the grain. Heat ¾ cup extra-virgin olive oil with both halves of reserved garlic in a large skillet over moderately high heat, stirring, until golden, 1–2 minutes, then discard garlic. Pat leaves dry with paper towels if still wet. 2. You can also add other herbs like oregano, thyme, or basil to give the dish a more complex flavor. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Once removed from oven, sprinkle garlic powder, onion powder, white pepper, red pepper flakes, and additional salt as needed. Knife and Fork Grilled Caesar Salad. Instructions. Toss bread with ¼ cup oil, 2 teaspoons garlic, ¼ teaspoon pepper, and ¼ teaspoon salt on rimmed baking sheet. Divide the mixture into 4-parts, and shape and place 4 patties on the baking sheet. $9. Whisk in olive oil until well combined. Pungent but not too strong, Caesar dressing comes together easily with a lineup of common ingredients—eggs and oil (or an even easier option, mayonnaise); garlic; lemon or white wine vinegar; a splash of Worcestershire; a dollop of Dijon; and ideally, a few anchovies. In a sauté pan, over medium-high heat, place 1 Tbsp of olive oil in the pan. 1 whole-grain English muffin, halved. Pel de hak de knoflook. Place a large (12-inch) skillet (non-stick or cast iron) over medium-heat heat. Drain, then pour the still-hot pasta into a large bowl. In a large bowl, combine the lettuce with the dressing, parmesan, and croutons. Bake 15 minutes or until bread is golden brown and capers are crispy. Spread the bread out in an even layer, then season generously with salt and pepper. Make Dressing. 1 tsp Worcestershire sauce. Using one fork, whisk in the lemon juice, pepper, Worcestershire sauce, mustard, and egg yolk. They will soak up some of the excess bacon fat and flavour. Make caesar dressing. 3: To toast the croûtons, preheat the oven to 180°C/Gas Mark 4. Add parmesan cheese and pulse to combine. Add more dressing if necessary. Preheat oven to 350 degrees F. After a quick Google search, I found out that this claim is true! Caesar Cardini is credited with originating the caesar salad at his Tijuana restaurant, Caesar’s, in 1924. Taste, add more lemon juice, salt and pepper to taste. Add the oil and heat another 30 seconds, then add the bread cubes. 2 scallions, thinly sliced. Wash potatoes and place in a pot of cold water. Pour as much or as little dressing over the greens as you'd like. ) ⅓ cup parmesan cheese, shredded. Drain and pat dry, then finely chop and mash to form a. Drizzle bread with olive oil (a light coating). Description. Preheat oven to 375°F. Cut the boiled eggs in half and add to the salad. 27-centimeter) cubes. Cook thin sliced chicken for about 3 or 4 minutes per side, seasoning with garlic pepper as it cooks. Assemble and serve: In a bowl, combine pasta, bacon, tomatoes, lettuce, and chicken. Just drain, cut them up and mix with the remaining dressing ingredients. Refrigerate until using. It contained “artisan” croutons that were just plain, dry chunks, accompanied with a. Break each half in half and tear into bite sized pieces. In a separate large bowl, combine the remaining ingredients, add in the cooled bowtie pasta and toss to combine. For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. oz. Drain the excess fat and set aside. Cover and refrigerate for at least 1 hour. Cook bread cubes in hot flavored oil, turning frequently, until. To Make The Lime Caesar Dressing: Add all ingredients except milk to a small mixing bowl, and whisk together until combined and smooth. To make the dressing, let almond steep in hot water for 15 minutes until they are. Taste and adjust for salt and pepper. In a small bowl, combine the yogurt, Parmesan cheese, lemon juice, olive oil, Worcestershire, garlic, and anchovy paste. Add the bread. Line a plate with a paper towel and set it aside. For the Caesar salad dressing: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add croutons. 141138 | Stonewall Kitchen. In a medium bowl, toss the chicken breasts with 2 tablespoons of olive oil, the garlic, salt and pepper. Halve bread lengthways; slice halves thinly. Add all the ingredients to a small bowl or a measuring cup. Cut a head of romaine lettuce into quarters and grill 'em! Then lay them down on slices of grilled baguette, which stand in mightily for the croutons. Season with salt and ground black pepper. For the lemons, add sugar to a small plate and dip the cut sides of the lemons into the sugar. Heat oven to 375°F. Assemble the salad: Add romaine, parmesan, croutons and half of the dressing into a large bowl. The chopped kale, grated eggs, and toasted breadcrumbs toss together beautifully with the dressing so every single bite has flavor and texture, instead of a. tip 1. Add the anchovy fillets, the Worcestershire sauce and the cracked black pepper. Green salads served. Add the greens to the salad bowl, then layer the bacon, eggs, chicken, tomatoes, and half of the cheese on top. Mix up all the ingredients for that delicious vegan caesar salad dressing. Whisk/Blend the Dressing: Whisk together the lemon juice, dijon mustard, Worcestershire sauce, pressed garlic, parmesan cheese, and black pepper. Step 2 Make dressing: In a medium bowl, whisk. Drain and then pat it completely dry. Start packing your lunch salad by adding the Caesar dressing to the container first. Dry the chickpeas on a clean tea towel, and then transfer to the prepared baking sheet. Roast for 25-30 minutes until crispy. Walmart. A neighborhood spot where you can get comfortable with eclectic combinations like our Brussels Sprout Pizza adorned with. Blot chicken dry on a paper towel. Add Filter. Stir in Romaine lettuce. How To Store. Let the kale. Place all of the salad dressing ingredients in a food processor or blender and blend until smooth. To assemble add the lettuce to a large bowl. Remove pan from oven and allow chickpeas to cool so they get crunchy. Keep in the refrigerator until ready to assemble the salad. Its delicious. 5 ounces diced canned or fresh cooked chicken breast Caesar Dressing, recipe follows. This Caesar Pasta Salad with avocado is a must-try. Place chicken atop of rack. Read more: This Caesar Salad Recipe Is Simple & Classic — And I Wouldn’t Have It Any Other Way. When chicken is cooked through and no longer pink in center, remove from heat and transfer to a cutting board. Slowly drizzle in olive oil as you whisk to emulsify the dressing. (If it sputters and splatters, the oil is too hot — turn it down. Spread. Bravo! Italian Kitchen is open on Thanksgiving between 11 a. Toss together, top with the egg and you're good to go. Lightly season with salt. Directions. Drain and discard marinade. Put the lettuce into the salad bowl. Cut a quarter inch off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Chargrilled chicken & kale caesar salad. If you want to make it a bit spicier, you can also add a dash of cayenne pepper or red pepper flakes. 50 per bottle. Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Pel de hak de knoflook. Add dressing, croutons and cheese; toss to combine. Carefully wrap the leaves in paper towels and refrigerate until ready to serve. This Creamy Caesar Salad boasts the best dressing we've ever tasted, including our favorite restaurants. 3 fluid ounces Caesar dressing. Halve the Romaine and radicchio (or Treviso) heads, leaving the cores intact. 1-pound loaf day-old country or sourdough bread; ⅓ cup extra-virgin olive oil; Salt, to taste; For the Salad. While the bacon and chop roughly into 1 inch pieces and top the Caesar salad with the crispy bacon bits. Ken's Steak House Lite Caesar Salad Dressing, 16 fl. 4 cups chopped fresh kale; 4 cups torn romaine; 1 cup Caesar salad croutons; 1/2 cup shredded Parmesan cheese; 1/2 cup mayonnaise; 2 tablespoons lemon juice Preheat grill for indirect cooking using two-zone grilling method. Pour the dressing over the salad ingredients, mix well to completely coat the salad ingredients. Mary's Kitchen Crush. The TikTok viral twist on the classic has these ingredients, too, plus pieces of chicken and chopped bacon and pasta. 2 With the blender running, slowly drizzle in the oil until a smooth dressing forms. Caesar salad was in vogue through the summer and fall, and slot-machine hot dogs still prevailed in the larger cities" (pp. Gently toss the fish in a large bowl with 1 tablespoon mayonnaise to coat. Salt and pepper the insides of your romaine lettuce halves. Step. In the bowl of a food processor, combine red wine vinegar, lemon juice, garlic cloves, and anchovies, and blend until smooth. 59s. And yet, we do it. Remove the crusts from the bread and tear into large, misshapen shards, roughly the size of a large cotton bud but wonkier in appearance. Preheat the oven to 400 degrees F. For the Caesar Dressing: Have all salad dressing ingredients ready. Brush the cut sides with oil, then season with salt and pepper. Cook pasta al dente according to package directions. Add the remaining ingredients, except the oil, and pulse until well combined. Use an immersion blender to emulsify the mixture for 15 to 30 seconds. 3. Legend tells us that the history behind this classic meal starter dates back only to the 1920s. 4 cups chopped romaine hearts, 2 cups roughly chopped mixed baby greens, 2 cups chopped or sliced fully cooked chicken, I use rotisserie chicken. Add the Parmesan and pulse. Preheat oven to 180°C/350°F. Place 1 tablespoon freshly grated lemon zest, 1/4 cup freshly squeezed lemon juice, 1/2 cup grated Parmesan cheese, 1 tablespoon Dijon mustard, and 3/4 teaspoon freshly ground black pepper in a blender. Mix the dressing ingredients together in a small bowl until smooth: tahini, fresh lemon juice, garlic, diced capers, caper brine, dijon mustard, warm water and freshly ground black pepper. Hello There Friends, Today I'm going to show you friends how to make a Caesar Salad from Scratch! Everything From the Dressing to the Croutons. Bake for 30-35 minutes, until cooked through. Marinate the chicken: In a medium bowl, whisk together the olive oil, lemon zest, garlic, salt, and pepper. Cook bacon strips for 20 minutes in a 400-degree oven until crispy. Slice heads of Romaine lettuce lengthwise and trim dead outer leaves and cut off root ends. Flip and grill for 2 more minutes. Caesar salad is made with Romaine/Cos lettuce, garlicky croutons, and Caesar dressing. From its humble beginnings in a family restaurant (more on that in a moment!),. In a large skillet heat the olive oil over medium heat. Place under the grill until golden, then turn and repeat the other side. Plus, learn easy swaps to give the salad a. Cover and refrigerate for 1 to 6 hours. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. 5 ounces) 1 1/4 cups (100 grams or 3. Begin by infusing one large crushed garlic clove in olive oil for a few minutes. Jun 13, 2023 Home / Salad Recipes / Restaurant Style Caesar Salad 10 shares Jump to Recipe Print Recipe Caesar salad is a classic dish that has become a staple on the menus of many restaurants. Place the bacon into a frying pan over high heat and cook until crispy. If using anchovy fillets, then place all of the ingredients in a food processor.