Caesar Salad - with homemade Caesar Salad Dressing
User Reviews
5
Caesar Salad - with homemade Caesar Salad Dressing
Description
This Caesar Salad starts with a dressing blending mayonnaise, finely minced garlic, anchovy fillets or paste, lemon juice, Dijon mustard, Worcestershire sauce, and freshly grated Parmesan cheese, thinned with milk to the desired consistency. Preparing and chilling the dressing allows flavors to develop.
Streaky bacon is cooked until golden and crisp, then chopped, providing a smoky, salty component. Garlic croutons are made from white bread toasted briefly, rubbed with fresh garlic, drizzled with olive oil, salted, and baked until golden and crunchy. These add texture and aromatic garlic flavor.
Chopped romaine lettuce, washed and dried thoroughly, is tossed with the dressing just before serving to maintain crispness. Freshly grated Parmesan garnishes the salad. Optional additions include cooked eggs or sautéed chicken breast for protein enhancements.
The salad is best eaten within 20 minutes of dressing to avoid wilting. The homemade dressing can be stored several days with flavor improving over time. Using proper anchovy fillets and good-quality mayonnaise are key to authentic flavor. Croutons and salad components can be prepared ahead to streamline assembly.
Ingredients
Dressing
- 1 cup mayonnaise (Hellman's or S&W Whole Egg) (Note 1)
- 1/2 tsp garlic , finely minced (use garlic press, if you can)
- 2 anchovy fillet or 3/4 tsp Anchovy paste (Note 2
- 2 tbsp lemon juice fresh
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup Parmesan Cheese or 1/3 cup store bought grated parmesan cheese (Note 3, freshly grated
- 3 - 4 tbsp milk (to adjust consistency)
- 1/4 tsp salt
- 1/4 tsp black pepper
Garlic Croutons
- 2 - 3 lices white bread , 2/3" / 1.5cm thick (Note 4)
- 1 garlic , cut in half
- 1 tbsp olive oil
- 1/4 tsp salt
Salad
- 150g / 5oz streaky bacon , cooked and chopped
- 10 cups romaine lettuce chopped, wash & dried (1 large, 2 medium, 3 small) (Note 5, or cos lettuce
- Parmesan Cheese for garnish, freshly grated
Optional Extras - Chicken & Egg
- 2 - 4 egg cooked to your taste, peeled and halved
- 500g / 1lb chicken breast fillets, 2 pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
Dressing
- Whizz all ingredients in food processor until smooth, starting with 3 tbsp milk.
- Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired consistency. (Note 6)
- Set aside for 20 minutes+ to allow flavours to develop.
Bacon
- Place bacon into a cold skillet (no oil), then turn onto medium high. Cook until golden, turn, cook other side until golden. Remove onto paper towels, cool, then chop.
Garlic Croutons
- Preheat oven to 180°C/350°F.
- Toast bread in the toaster for 1 minute (or oven for 2 minutes each side) until surface is dried but not browned.,
- Rub both sides of each piece of bread with the cut side of the garlic (Note 7).
- Remove crust from bread (optional) and cut into cubes - around 1.5 cups. Drizzle with 1 - 2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once. Sandwich bread will take around 7 minutes, sourdough and similar breads take 12 - 15 min.
Assemble
- Place lettuce in bowl with 1/2 the Dressing. Toss well, taste, then decide if you want more Dressing.
- Transfer to serving bowl. (Top with chicken and egg if using) Scatter over with bacon and croutons. Sprinkle with parmesan and serve!
OPTIONAL EXTRAS - Chicken & Egg
- Eggs: Place the eggs in a saucepan and cover with water. Place over medium high heat and bring to simmer. Once the water is simmering, turn down to medium (gentle simmer) and cook for 3 min (for soft centres), 4 min for firm yolks and 6 min for hard boiled. Remove eggs, run under cold water for 15 sec then leave submerged in a bowl of cold tap water for 5 min. Peel then set aside. (Note 6)
- Chicken: Either pound the chicken to about 1.2cm/ 1/2" even thickness, or slice each breast in half horizontally. Sprinkle both sides with salt and pepper. Use bacon fat remaining in skillet. Cook first side for 5 min, turn then cook the other side for 2 min. Remove, cover loosely with foil and rest for 5 min. Cut into slices.
Notes
- Choosing a creamy, high-quality mayonnaise improves the dressing's flavor.
- Anchovy fillets are essential for authentic taste; use oil-packed dark brown fillets, not vinegar-brined white ones.
- Freshly grated Parmesan gives better texture and flavor than pre-grated versions.
- Use plain sandwich bread for croutons; rub with garlic before baking for flavor without burning the garlic.
- Wash and thoroughly dry lettuce to ensure dressing adheres properly.
- Dress the salad just before serving to keep lettuce crisp; salad dressed this way holds well for up to 20 minutes.
- Homemade dressing can be refrigerated for 3 to 4 days and often tastes better after resting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 as a side (2 - 3 as meal with chicken)
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 440g | |
| Calories | 396cal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 39mg | 13% |
| Sodium | 970mg | 40% |
| Potassium | 363mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 8268IU | 165% |
| Vitamin C | 4mg | 4% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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