Caesar Salad
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
6 servings
-
Calories
245 kcal
-
Course
Side Dish, Salad, Condiments, Lunch
-
Cuisine
American
Caesar Salad
Description
The Caesar Salad recipe uses fresh romaine lettuce broken into bite-sized pieces topped with crunchy croutons and shredded Parmesan cheese. The key to this salad is the dressing, made by blending garlic, fresh lemon juice, Worcestershire sauce, Dijon mustard, capers, a large room temperature egg, and anchovy fillets or paste. The ingredients emulsify when olive oil is slowly drizzled in during blending, creating a creamy texture without separation.
The addition of Parmesan cheese folded into the dressing adds a subtle saltiness and depth. Tossing the dressing with the lettuce and croutons thoroughly coats all elements, lending a balance of bright, tangy, umami, and rich flavors alongside varied textures. This salad can be garnished with extra Parmesan and lemon wedges for brightness at serving.
The dressing can be prepared and stored in the refrigerator for up to three days, which allows quick assembly before serving. Washing and drying the lettuce in advance helps maintain crispness. This Caesar Salad serves well as a starter or side dish, complementing a variety of meals.
Chill dressing up to 3 days; ingredients, including egg, should be room temperature before blending.Drizzle olive oil slowly for a thick, emulsified dressing; whisking by hand is an alternative if no blender is available.Use fresh lemon juice and garlic for best flavor.Prepare lettuce and keep it dry to retain crispness; store with paper towel if prepping ahead.Keep dressing, lettuce, and garnishes separate until just before serving for optimal freshness.
Ingredients
- 8 cups romaine lettuce washed and torn into bite-sized pieces, chopped
- 1 cup croutons
- ⅓ cup Parmesan Cheese shredded
Dressing
- 1 clove garlic minced
- 1 tablespoon lemon juice fresh
- 1 tablespoon Worcestershire sauce
- ½ tablespoon Dijon mustard
- 10 small capers
- 1 large egg room temperature
- 2 anchovy or 1 teaspoon anchovy paste, filets
- black pepper to taste
- ½ cup olive oil or canola oil, light
- ¼ cup Parmesan Cheese shredded
Instructions
- Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, egg, anchovy fillets, and pepper in a blender.
- Blend until smooth. With the blender running on low speed, slowly drizzle in olive oil in a thin, slow stream (this should take a few minutes).
- Add 1/4 cup parmesan cheese and pulse to combine. Taste and season with salt and additional pepper if desired. Refrigerate until using, up to 3 days.
- In a large salad bowl, combine lettuce, croutons, and ⅓ cup parmesan cheese. Add dressing as desired and toss to combine.
- Garnish with additional parmesan cheese and fresh lemon wedges for serving.
Notes
- Chill dressing up to 3 days; ingredients, including egg, should be room temperature before blending.
- Drizzle olive oil slowly for a thick, emulsified dressing; whisking by hand is an alternative if no blender is available.
- Use fresh lemon juice and garlic for best flavor.
- Prepare lettuce and keep it dry to retain crispness; store with paper towel if prepping ahead.
- Keep dressing, lettuce, and garnishes separate until just before serving for optimal freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245 | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 282mg | 12% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 5579IU | 112% |
| Vitamin C | 4mg | 4% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
