Caesar Salad
Caesar Salad is a salad in my household we can all agree on, everyone loves it! Once I started making my own salad dressings, there was no going back. On a busy weeknight, I’ve tried sneaking in a store-bought dressing and the kids know right away…maybe I’ve spoiled them with the good stuff, but I’d rather take 10 extra minutes if it means I can get some greens into them. Dressings are especially easy to make and store a mason jar.
I’ve also made this exact Caesar dressing without the egg yolk, if you prefer to leave it out. I’ve made it both ways many times and they’re both delicious. I also feel more comfortable leaving the leftovers in the fridge for a few days if I don’t make it with an egg yolk, but it isn’t quite as rich and creamy. Another tip I have is to make sure your lettuce is completely dry. If it’s still somewhat damp, the dressing won’t adhere as smoothly, and it won’t be as flavorful. I hope that this Caesar dressing becomes a family favorite in your household as well!
Prep Time
15 minutes
Cook Time
N/A
Total Time
15 minutes
Course
Salad
Cuisine
Italian
Servings
6 servings
Ingredients
3 heads of romaine lettuce, chopped, torn or left as whole leaves
Dressing ingredients:
1 Tbs. anchovy paste
1 egg yolk
½ tsp. Worcestershire
1 Tbsp. Dijon mustard
3 garlic cloves, minced finely or on a microplane
½ cup grated parmesan cheese, plus 2 Tbs. for serving
2 Tbs. red wine vinegar
¼ tsp. kosher salt
1/8 tsp. black pepper
1 cup extra virgin olive oil
Croutons – store-bought or directions below to make your own
Instructions
1. Rinse and dry romaine lettuce, store in the fridge until ready to serve, making sure lettuce is completely dry. You can tear it, chop or leave as whole leaves, depending upon how you’d like to serve it.
2. Make the dressing by combining the ingredients, whisking as you drizzle in the EVOO or shaken all together in a mason jar. Chill in the fridge until ready to serve.
3. Assemble; toss salad with dressing, top with croutons, freshly grated parmesan cheese and cracked black pepper.
4. Optional: to make your own croutons cut day old bread into 1” chunks. Preheat oven to convection bake at 375F. In a large saute pan, melt and combine equal amounts of butter and EVOO, add minced garlic, salt and pepper. In a large bowl, add the bread chunks and drizzle them with the EVOO and butter. Spread evenly in a single layer on a baking sheet and bake on the middle rack for about 12-15 mins. Keep an eye on them, and flip when they start to get golden brown. Bake a few more mins. and remove to cool.