Classic Caesar Salad Recipe
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5
2 reviews
Excellent
Classic Caesar Salad Recipe
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Whip up a restaurant-style classic Caesar salad recipe at home! Crisp Romaine lettuce is tossed with traditional Caesar salad dressing, shaved Parmesan, and homemade croutons.
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Ingredients
DRESSING:
- 2 anchovy fillets rinsed and patted dry; or 1 teaspoon anchovy paste
- 1 garlic clove
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
- 1 egg large, yolk
- ½ teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 2 tablespoons olive oil
- ⅓ cup vegetable oil
- lemon juice from half of a lemon
- 2 tablespoons Parmesan Cheese grated
CROUTONS:
- 2 tablespoons olive oil
- 1 ½ cups bread cubed; crusty such as Italian, French or sourdough
- kosher salt
SALAD:
- 2 romaine lettuce hearts chopped
- ¼ cup Parmesan Cheese shavings
Instructions
MAKE THE DRESSING:
- In a food processor or blender, pulse together the anchovies, garlic, ½ teaspoon salt and a dash of pepper to combine and form a paste. Add the egg yolk, Dijon mustard and Worcestershire; pulse again. With the food processor or blender on low speed, gradually stream in the olive oil and vegetable oil. Finally, add the lemon juice and grated Parmesan. Taste; season with additional salt and pepper, if necessary.
MAKE THE CROUTONS:
- In a cast iron skillet, heat olive oil over medium heat. Add the cubed bread and cook, stirring regularly, until toasted and golden brown. Season the warm croutons with a pinch of salt.
ASSEMBLE THE SALAD:
- In a large bowl, toss together chopped Romaine, croutons and dressing. You might not need all of the dressing, so just use enough to moisten the lettuce. Serve extra dressing on the table, or store in an airtight container in the refrigerator for 3-4 days. Garnish with Parmesan shavings; season with freshly-ground black pepper. Serve immediately.
Notes
- If you don't want to use a food processor, you can prepare the salad dressing by hand. Just mash the anchovies, garlic, salt and pepper into a paste before whisking in the egg yolk, mustard and Worcestershire. Then gradually stream in the oil while whisking so that the dressing emulsifies.
- You might not need all of the dressing for one salad, so save any extra in a jar in the refrigerator for 3-4 days.
- To easily shave Parmesan from a wedge, use a vegetable peeler!
- Pick a loaf of good, crusty bread for the croutons. Sourdough, French or Italian bread adds the best flavor and texture to the salad.
- For ease, use anchovy paste instead of a tin of whole anchovies.
Nutrition Information
Show Details
Serving
1/6 of the salad and dressing
Calories
269kcal
(13%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
38mg
(13%)
Sodium
178mg
(7%)
Potassium
141mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3376IU
(68%)
Vitamin C
2mg
(2%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1/6 of the salad and dressing | |
| Calories | 269kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 178mg | 7% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3376IU | 68% |
| Vitamin C | 2mg | 2% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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