Start by cooking DA BACON to your liking using your favorite method. Make sure to hold on to those drippings, you're going to need them to make the dressing. And if you do end up with more than 2 tablespoons, you should definitely use that instead of ghee to fry your croutons...
To make the dressing
Add all the ingredients listed under “dressing” to a tall glass jar that’s barely wide enough to accommodate the head of your immersion blender and let them sit for a few seconds, just long enough for the egg to settle comfortably underneath the oil.
Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
Push the power button and do not move the blender for a full 20 seconds. This will cause your dressing to emulsify and become lusciously thick and creamy.
After 20 seconds, start moving your blender around and up and down just to make sure that every last bit gets well incorporated. Set aside
To make the parmesan
Add the cashew pieces, garlic and salt to a small food processor and give them a few quick pulses until their texture resembles that of grated parmesan. Set aside.
To make the croutons
Melt the ghee in a skillet that’s been set over medium-high heat. Cut the Faux’caccia into large dice and throw them right into the hot fat. Let them brown for about 30 seconds then flip them to another side. Repeat until all sides are nice and golden and crispy. Kill the heat and set aside
Add the lettuce, endive, avocado and dressing to a large mixing bowl. Toss to combine.
Divide the salad between 3 or 4 plates, top with croutons, slices of bacon and finally, sprinkle with the “parmesan”.