Classic Caesar Salad Recipe
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5.0
18 reviews
Excellent
Classic Caesar Salad Recipe
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Classic Caesar Salad recipe made with the traditional Caesar dressing. There is no doubt that this restaurant favorite salad is one of those recipes that stood the test of time. The good news is that now you can make it at home with this foolproof recipe.
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Ingredients
For the Croutons:
- 3 thick slices bread cut into 1-inch cubes (I use multi-grain)
- 1 garlic clove peeled and pressed through a garlic press or minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
For the Dressing & Salad:
- 3 tablespoons freshly squeezed lemon juice
- 2 large egg yolks
- 2 garlic cloves peeled and pressed through a garlic press or minced
- 1 tablespoon anchovy paste*
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 1 1/2 ounces 3/4 cup grated Parmesan cheese - divided
- 2 romaine lettuce hearts rinsed and dried - cut into 3/4 –inch pieces
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Instructions
To make the Croutons:
- Place bread cubes into a bowl. Add minced garlic, 1 tablespoon of olive oil, and salt. Give it a toss, squeezing gently so the bread absorbs the oil.
- Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat. Transfer seasoned bread into the skillet.
- Cook, stirring frequently until browned and crisp, 8-10 minutes.
- Transfer croutons to a bowl and set aside.
To make the Dressing & Assemble the Salad:
- In a large bowl, whisk together lemon juice, egg yolks, minced garlic, anchovy paste, black pepper, and Worcestershire sauce. While continuing to whisk constantly, drizzle olive oil into the bowl in a steady stream until fully emulsified.
- Add 1/2 cup grated Parmesan and whisk until incorporated.
- Right before serving, add the croutons and drizzle the dressing over romaine lettuce and give it a gentle toss to coat.
- Sprinkle it with more Parmesan cheese. Enjoy!
Notes
- 3 anchovy fillets mashed into a paste with the side of a knife blade.
- with 1 tablespoon Dijon mustard and 1 tablespoon mayonnaise.
- Cook as directed and cool. Store in an airtight container or plastic bag at room temperature for up to a week.
- Whisk and transfer to a mason jar or airtight container. Store in the fridge for up to 5 days.
- Not a fan of anchovies? Use an equal amount of capers or chopped pitted kalamata olives.
- If you can't get your hands on anchovy paste, use 3 anchovy fillets mashed into a paste with the side of a knife blade.
- Not a fan of using raw egg yolks? Replace them with 1 tablespoon Dijon mustard and 1 tablespoon mayonnaise.
To Make Ahead:
Croutons: Cook as directed and cool. Store in an airtight container or plastic bag at room temperature for up to a week. Creamy Caesar Dressing: Whisk and transfer to a mason jar or airtight container. Store in the fridge for up to 5 days.
- Croutons: Cook as directed and cool. Store in an airtight container or plastic bag at room temperature for up to a week.
- Creamy Caesar Dressing: Whisk and transfer to a mason jar or airtight container. Store in the fridge for up to 5 days.
- To Store Leftovers: Place in an airtight container, store in the fridge and be sure to consume the next day.
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
13g
(4%)
Protein
9g
(18%)
Fat
31g
(48%)
Saturated Fat
5g
(25%)
Cholesterol
108mg
(36%)
Sodium
585mg
(24%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1432IU
(29%)
Vitamin C
5mg
(6%)
Calcium
180mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 108mg | 36% |
| Sodium | 585mg | 24% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1432IU | 29% |
| Vitamin C | 5mg | 6% |
| Calcium | 180mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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