ceaser salad
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Why I Love This Recipe
good
Ingredients You'll Need
1 large or 2 small heads of romaine lettuce
Parmesan cheese, shredded or shaved
Crisp croutons – homemade can be made several days ahead. The recipe below makes enough for 2 salads.
Caesar salad dressing – homemade is best and here is our favorite store-bought dressing in a pinch1/2 French Baguette, cut in half and thinly sliced (1/4" thick)
3 Tbsp extra virgin olive oil
1 tsp minced garlic, 2 small cloves
2 Tbsp grated parmesan cheese
Caesar Salad dressing:
2 small garlic cloves, minced (1 tsp)
2 tsp dijon mustard
1 tsp Worcestershire sauce
2 tsp fresh lemon juice
1 1/2 tsp red wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp sea salt, or to taste
1/8 tsp black pepper, plus more to serve
For the Caesar Salad:
1 large romaine lettuce, (or 2 small heads romaine)
1/3 cup parmesan cheese, shredded or shaved
Directions
How to Make Croutons:
Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.
In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.
How to Make Caesar Salad Dressing:
In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.
Slowly drizzle in extra virgin olive oil while whisking constantly.
Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
How to Make Caesar Salad:
Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.
Pairs Well With
breadg
Questions, Comments & Reviews
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