Homemade Caesar Salad Dressing
User Reviews
4.7
36 reviews
Excellent
Homemade Caesar Salad Dressing
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Homemade Caesar Salad Dressing makes a huge impact in this Classic Caesar Salad made with crisp romaine lettuce, crunchy croutons, nutty Parmesan, and of course, the original savory dressing that is so much better than the bottled kind you get at the store!
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Ingredients
Caesar Dressing
- 2 cloves garlic finely minced and mashed into a paste
- 2-3 anchovy filets finely minced and mashed into a paste
- 1 coddled egg
- 2 Tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 3 Tablespoons red wine or apple cider vinegar
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese or Pecorino Romano
Croutons
- 3 cups cubed day old French baguette or loaf of Italian bread
- 3 Tablespoons olive oil
- 1 garlic clove minced
- salt & pepper to taste
Salad Ingredients
- 2-3 heads Romaine lettuce washed and roughly chopped
- 1/4 cup Parmesan Cheese shaved or grated
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Instructions
Caesar Dressing Preparation
- In a large bowl, combine the mashed garlic, anchovies, coddled eggs, lemon juice, mustard, Worcestershire sauce, pepper, salt, and vinegar until smooth. While whisking vigorously, slowly drizzle in the olive oil over at least 2 minutes to emulsify. When the dressing begins to thicken, whisk in the grated Parmesan cheese.
- Store any unused dressing in an glass jar with a tight fitting lid and use within 3 to 4 days.
Salad Preparation
- Wash and drain the lettuce, then pat it dry with paper towels to absorb any moisture. Cut or tear the leaves into bite-size pieces and refrigerate ahead of time so the leaves are chilled and crisp.
- In a large salad bowl, add the romaine lettuce and 1/3 of the prepared Caesar Salad Dressing, tossing until well coated, and adding more dressing from there to taste.
- Add the shaved Parmesan cheese, croutons, and more freshly ground pepper, then lightly toss again and serve immediately!
Crouton Preparation
- Preheat oven to 375 degrees. Dice the bread into 3/4-inch cubes.
- Toss the diced bread with the minced garlic and enough olive oil to coat, but not drench, each cube of bread. Sprinkle lightly with salt and spread out on a rimmed baking sheet.
- Bake for 10 to 15 minutes or until golden brown, shaking the pan halfway through baking to make sure the croutons toast evenly. Remove from oven and cool completely before adding to your caesar salad.
Notes
- If you want to leave out the anchovies, just increase the Worcestershire sauce to 1 1/2 tablespoons.
Nutrition Information
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Calories
596kcal
(30%)
Carbohydrates
61g
(20%)
Protein
15g
(30%)
Fat
32g
(49%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
1082mg
(45%)
Potassium
206mg
(6%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
925IU
(19%)
Vitamin C
3mg
(3%)
Calcium
203mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 61g | 20% |
| Protein | 15g | 30% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 1082mg | 45% |
| Potassium | 206mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 203mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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