Classic Caesar Salad Recipe
User Reviews
5
Classic Caesar Salad Recipe
Description
This Classic Caesar Salad combines crisp romaine lettuce with a dressing emulsified from fresh lemon juice, raw egg yolks, garlic, anchovy paste, Worcestershire sauce, and black pepper, finished with grated Parmesan cheese. The preparation involves creating garlicky croûtons from multi-grain bread, pan-toasted in olive oil until crisp and golden. The components come together just before serving to preserve lettuce texture.
The dressing has a bright, savory profile with anchovy and garlic providing depth, while Parmesan adds umami richness. The croûtons contribute a crunchy texture contrast. Tossing the salad gently ensures even coating without bruising the lettuce.
This salad stands well as an appetizer or side dish accompanying grilled meats or pasta. Its components can be made ahead: croûtons keep at room temperature for up to a week; dressing stores refrigerated for five days.
For variations, substitute anchovy paste with mashed fillets or capers, and replace raw egg yolks with Dijon mustard and mayonnaise if preferred.
Ingredients
For the Croutons:
- 3 bread cut into 1-inch cubes (I use multi-grain, thick sliced
- 1 garlic peeled and pressed through a garlic press or minced, clove
- 2 tablespoons olive oil
- 1/4 teaspoon salt
For the Dressing & Salad:
- 3 tablespoons lemon juice freshly squeezed
- 2 egg large yolks
- 2 garlic peeled and pressed through a garlic press or minced, cloves
- 1 tablespoon anchovy paste
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 1 1/2 ounces Parmesan Cheese 3/4 cup, grated, divided
- 2 romaine lettuce rinsed and dried - cut into 3/4 -inch pieces, hearts
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
- Make croûtons by tossing bread cubes with garlic and olive oil, then pan-toast until crisp; they keep well for a week stored airtight at room temperature.
- Dressing can be stored in the refrigerator up to five days; whisk before using.
- Anchovy paste can be replaced with mashed anchovy fillets or capers for a less intense flavor.
- If avoiding raw egg yolks, substitute with a combination of Dijon mustard and mayonnaise for a creamy dressing.
- Store leftover salad refrigerated and consume the next day to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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