Caesar Salad
User Reviews
5
Caesar Salad
Description
Caesar Salad offers a balanced mix of fresh romaine lettuce, crunchy herbed croutons, and a classic creamy dressing made from raw egg, Parmesan cheese, garlic, and anchovies. The dressing’s acidity comes from a blend of white balsamic and red wine vinegars with mustard accents, creating a tangy, savory profile. Croutons baked with garlic powder and Italian seasoning provide a fragrant, crisp contrast to the smooth dressing and crisp leaves.
The salad can be served as a starter or side for four to eight people, depending on portion size, and pairs well with grilled proteins if desired. Its texture contrast—from crunchy croutons to creamy dressing coating leafy greens—makes it satisfying and fresh. The recipe includes tips on seasoning adjustments to match individual tastes, especially with the mustards.
Practical preparation includes making the dressing and croutons up to three days ahead, storing undressed salad in the refrigerator for up to four days, and using different bread varieties for the croutons. The recipe notes also suggest a simpler dressing alternative for those avoiding raw eggs and anchovies, providing flexibility.
Ingredients
For the herbed croutons:
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (see note 1)
- 1/4 teaspoon salt
- 1 loaf bread cut into 1/2-inch pieces (see note 2)
For the dressing:
- 1 egg
- 3 cloves garlic (about 1 1/2 teaspoons)
- 2/3 cup Parmesan Cheese grated (about 2 ounces, freshly grated
- 2 tablespoons white balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard optional (see note 3)
- 1 1/2 teaspoons brown mustard optional (see note 4, spicy
- 6 anchovy fillet drained (about 1/2 ounce
- salt freshly ground
- black pepper freshly ground
- 3/4 cup olive oil
For the salad:
- 2 hearts romaine lettuce chopped
- Parmesan Cheese grated, for garnish, freshly grated
Instructions
To make the herbed croutons:
- Preheat oven to 450 degrees and adjust oven rack to the middle position. Prepare a rimmed baking sheet with parchment paper. In a small bowl, whisk together the olive oil, garlic powder, Italian seasoning, and salt.
- Add bread pieces to a very large bowl and toss with olive oil mixture until well combined. Evenly spread croutons on prepared sheet and bake until golden brown, about 10 to 15 minutes. Cool completely.
To make the Casear dressing:
- In a food processor, add egg and process until frothy, about 10 seconds. Add garlic, Parmesan cheese, white balsamic vinegar, red wine vinegar, Dijon, spicy brown mustard, anchovies, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper, and pulse until well combined.
- While the processor is on, slowly drizzle in olive oil to create the emulsion. Season to taste with salt and freshly ground black pepper.
To assemble the salad:
- Add chopped romaine to a large bowl, drizzle with Caesar dressing. Sprinkle with 1/2 cup (or more) or Parmesan cheese and croutons. Toss to combine. Serve with additional Parmesan cheese as garnish.
Notes
- Italian seasoning can be store-bought or a blend of dried basil, marjoram, oregano, rosemary, and thyme in equal parts.
- Use various breads like French baguette, Italian loaf, sourdough, or challah for croutons, cut into 1/2-inch pieces.
- Adjust Dijon and spicy brown mustard to taste or omit if preferred, noting Dijon adds a clean zip and spicy brown adds heat.
- The recipe yields 8 appetizer/side servings or about 4 main course servings with added protein.
- Dressing can be made up to 3 days in advance and stored covered in the refrigerator.
- Croutons can be baked up to 3 days ahead and stored covered at room temperature.
- Store undressed salad in the refrigerator for up to 4 days for best freshness; dress just before serving.
- For an easier version avoiding raw egg and anchovies, a mayonnaise-based dressing is suggested as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 44g | 15% |
| Protein | 28g | 56% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 724mg | 30% |
| Potassium | 333mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 239mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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