Caesar Salad Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
3
-
Calories
452 kcal
-
Cuisine
International
Caesar Salad Recipe
Report
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
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
Instructions
Prepare Lettuce
- First cut the root part of the the lettuce.
- Chop or tear the lettuce leaves.
- 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.
- Drain the water really well in the mesh strainer or colander.
- Spread leaves on a large tray lined with paper towels.
- 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
- Slice half of a baguette in ½ to 1 inch slices. Then chop each slice in bite sized cubes.
- Place 2 cups of chopped bread cubes in a large bowl. You can use any artisan bread or French bread.
- Add olive oil, minced garlic, black pepper to taste and salt.
- Toss and mix very well.
- Transfer the bread cubes to a baking tray.
- 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.
- Set the toasted bread croutons aside.
Make Caesar Salad Dressing
- Smash garlic with a pestle or using the back of a chef’s knife. Chop kalamata olives. Discard the stones.
- Roughly chop garlic and olives.
- Place both in a mortar pestle and smash to a smooth or semi fine paste.
- 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.
- Whisk till smooth.
- Pour in mayonnaise and add grated Parmesan cheese.
- Whisk again till smooth. Check taste and adjust the ingredients if required.
Make Caesar Salad
- 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.
- Add bread croutons and shaved Parmesan.
- Toss and mix again.
- Garnish with some shaved Parmesan and a fresh crack of pepper for serving.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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