Caesar Salad Recipe

User Reviews

5.0

15 reviews
Excellent

Caesar Salad Recipe

Crispy romaine lettuce, crunchy croutons, and salty parmesan get tossed with a creamy Caesar Salad dressing made without anchovies or eggs. This savory, tangy and umami salad is our absolute favorite. It can easily be made vegan, too!

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Ingredients

Servings

For Caesar Dressing

  • 3 garlic cloves - medium-sized
  • 4 kalamata olives or 5 to 6 green or black olives
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce  - vegetarian or vegan
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon ground black pepper (black pepper powder)
  • ¼ teaspoon salt or add as required
  • ½ cup mayonnaise - eggless or vegan
  • ¼ cup grated parmesan - vegetarian or vegan parmesan cheese

For Making Croutons

  • 2 cups bread cubes or ½ of a french bread or baguette
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon minced garlic  or 1 medium-sized, minced or finely chopped
  • ¼ teaspoon ground black pepper (black pepper powder) or add as required
  • 1 pinch salt or add as required

Other Ingredients

  • 3 romaine lettuce hearts or 3 cups chopped romaine lettuce
  • ¼ cup Shaved parmesan - vegetarian or vegan parmesan cheese
  • few shaved parmesan - vegetarian or vegan, for garnish
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Instructions

Prepare Lettuce

  1. First cut the root part of the the lettuce.
  2. Chop or tear the lettuce leaves.
  3. Place in a colander or strainer and rinse well. Rinse gently so that the leaves do not bruise, but rinse well enough to remove soil or mud particles.
  4. Drain the water really well in the mesh strainer or colander.
  5. Spread leaves on a large tray lined with paper towels.
  6. Pat dry the leaves with paper towels. Set aside. You can also opt to use salad spinner to dry leaves, or chop leaves an hour before and let them dry naturally in the refrigerator. 

Prepare Croutons

  1. Slice half of a baguette in ½ to 1 inch slices. Then chop each slice in bite sized cubes.
  2. Place 2 cups of chopped bread cubes in a large bowl. You can use any artisan bread or French bread.
  3. Add olive oil, minced garlic, black pepper to taste and salt.
  4. Toss and mix very well.
  5. Transfer the bread cubes to a baking tray.
  6. Bake in a preheated oven at 200 degrees Celsius (390 degrees Fahrenheit) for 10 to 15 minutes till golden and crisp. Remove half way and turn bread cubes for even roasting.
  7. Set the toasted bread croutons aside.

Make Caesar Salad Dressing

  1. Smash garlic with a pestle or using the back of a chef’s knife. Chop kalamata olives. Discard the stones.
  2. Roughly chop garlic and olives.
  3. Place both in a mortar pestle and smash to a smooth or semi fine paste.
  4. Add this paste to a small bowl. Add lemon juice, Dijon mustard, Worcestershire sauce, olive oil, salt and black pepper. Go easy on the salt as Dijon mustard, mayo, and Worcestershire already have salt in them.
  5. Whisk till smooth.
  6. Pour in mayonnaise and add grated Parmesan cheese.
  7. Whisk again till smooth. Check taste and adjust the ingredients if required. 

Make Caesar Salad

  1. Place leaves in a large mixing bowl. Add the dressing. Toss and mix with the help of two salad spoons or any two large spoons.
  2. Add bread croutons and shaved Parmesan.
  3. Toss and mix again.
  4. Garnish with some shaved Parmesan and a fresh crack of pepper for serving.
  5. The salad taste best when freshly assembled and tossed. I would not recommend storing this salad in the fridge as the salad leaves can become soggy and loose their crunch. The flavors and tastes also change over a period of few hours.

Nutrition Information

Show Details
Calories 452kcal (23%) Carbohydrates 48g (16%) Protein 12g (24%) Fat 24g (37%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Cholesterol 11mg (4%) Sodium 1140mg (48%) Potassium 260mg (7%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 2540IU (51%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 3mg Vitamin B6 1mg Vitamin B12 1µg Vitamin C 5mg (6%) Vitamin D 1µg Vitamin E 3mg Vitamin K 51µg Calcium 152mg (15%) Vitamin B9 (Folate) 139µg Iron 3mg (17%) Magnesium 31mg Phosphorus 160mg Zinc 1mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 452 kcal

% Daily Value*

Calories 452kcal 23%
Carbohydrates 48g 16%
Protein 12g 24%
Fat 24g 37%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 16g 80%
Cholesterol 11mg 4%
Sodium 1140mg 48%
Potassium 260mg 6%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 2540IU 51%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 3mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 5mg 6%
Vitamin D 1µg 5%
Vitamin E 3mg
Vitamin K 51µg
Calcium 152mg 15%
Vitamin B9 (Folate) 139µg
Iron 3mg 17%
Magnesium 31mg 8%
Phosphorus 160mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

15 reviews
Excellent

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