Caesar Salad
User Reviews
5
Caesar Salad
Description
The Caesar Salad recipe features freshly baked croutons made from cubed baguette tossed with olive oil, salt, and pepper, then oven-toasted until golden and crisp. The homemade dressing is a smooth blend of minced garlic and anchovy paste, combined with mayonnaise, grated Parmesan, lemon zest and juice, Dijon mustard, Worcestershire sauce, and black pepper, creating a rich, savory, and slightly tangy coating for the greens. Romaine lettuce cut into large pieces is tossed with shaved Parmesan, croutons, and the dressing to evenly coat each bite. The salad's textures range from crisp and crunchy to creamy, accented by the salty punch of Parmesan and anchovies.
Serving this salad chill or at room temperature works well to sustain the fresh crunch of the lettuce and maintain the dressing's texture. It pairs naturally as a first course for a meal or alongside grilled proteins for a lighter option. The defined balance of flavors and textures comes from each component being made fresh, particularly the croutons and dressing.
For convenience, the dressing can be prepared up to a week ahead and stored refrigerated, allowing flavors to meld. The salad itself can be assembled up to a day in advance but is best served soon after tossing to preserve crisper leaves. For variations, Worcestershire sauce can be substituted with soy sauce or liquid aminos, while anchovy paste can be replaced with smashed capers for a similar umami note.
Ingredients
Homemade Croutons
- ½ baguette cubed, French
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Caesar Dressing
- 2 garlic cloves
- 2 teaspoons anchovy paste
- ½ cup mayonnaise
- ⅓ cup Parmesan Cheese grated
- 1 lemon zest and juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon black pepper
For assembly
- 1 large head romaine lettuce cut into large pieces
- ¼ cup Parmesan Cheese shaved
Instructions
- To make croutons, preheat the oven to 400°F. Place the bread on a baking sheet lined with parchment paper or aluminum foil. Drizzle the oil on top and season with salt and pepper. Toss with your hands to combine. Bake until golden brown and crispy, about 7-8 minutes; set aside to cool.
- To make the dressing, place the garlic cloves on a small cutting board and mince until it forms a paste. Add the anchovy paste on top and continue to mince until well combined. Transfer to a small jar. Add the mayonnaise, parmesan cheese, lemon zest and lemon juice, dijon mustard, Worcestershire sauce and black peppers. Whisk together until smooth and creamy. Taste and add salt or lemon juice, if needed.
- Place the romaine lettuce in a large serving bowl, top with the shaved parmesan cheese and croutons. Drizzle with the Caesar dressing and toss gently to combine and coat the lettuce with the dressing. Serve cold or at room temperature
Notes
- You can make the Caesar dressing up to 7 days ahead and refrigerate to let flavors develop.
- The salad can be prepared up to 1 day before serving, but toss just before eating to keep the lettuce crisp.
- Worcestershire sauce may be substituted with soy sauce or liquid aminos if preferred.
- Anchovy paste can be replaced with smashed capers to provide a similar savory depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 441kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 966mg | 40% |
| Potassium | 545mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 13784IU | 276% |
| Vitamin C | 21mg | 23% |
| Calcium | 258mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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